Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

Savor a vibrant plate featuring tender lean chicken breast paired with whole wheat pasta tossed in a light, fresh basil pesto. Roasted veggies add a delightful crunch and colorful presentation to this balanced dish, creating a meal that's both satisfying and nutritious.

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NUTRITION

518kcal
Protein
37.5g
Fat
18.9g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1 cup cooked Whole Wheat Pasta

2 tbsp Fresh Basil Pesto

1 cup Mixed Roasted Veggies (Bell Pepper & Zucchini)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell peppers and zucchini with a touch of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 3

    Season the lean chicken breast with salt and pepper. Cook the chicken in a non-stick skillet over medium-high heat for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let it rest briefly, then slice into strips.

  • 4

    In a large bowl, combine the pasta, sliced chicken, and roasted veggies. Add the fresh basil pesto and toss everything together until well coated.

  • 5

    Serve warm and enjoy your balanced, nutrient-packed meal.

Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Fresh Pesto Whole Wheat Pasta with Roasted Veggies

Savor a vibrant plate featuring tender lean chicken breast paired with whole wheat pasta tossed in a light, fresh basil pesto. Roasted veggies add a delightful crunch and colorful presentation to this balanced dish, creating a meal that's both satisfying and nutritious.

NUTRITION

518kcal
Protein
37.5g
Fat
18.9g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1 cup cooked Whole Wheat Pasta

2 tbsp Fresh Basil Pesto

1 cup Mixed Roasted Veggies (Bell Pepper & Zucchini)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell peppers and zucchini with a touch of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 3

    Season the lean chicken breast with salt and pepper. Cook the chicken in a non-stick skillet over medium-high heat for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let it rest briefly, then slice into strips.

  • 4

    In a large bowl, combine the pasta, sliced chicken, and roasted veggies. Add the fresh basil pesto and toss everything together until well coated.

  • 5

    Serve warm and enjoy your balanced, nutrient-packed meal.