Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and satisfying plate of Chicken Pesto Pasta with Roasted Vegetables, featuring tender, seasoned chicken breast combined with whole wheat pasta and a fresh, fragrant basil pesto, all tossed with a medley of sweet roasted bell peppers and zucchini. This dish offers a delightful balance of flavors and textures, perfect for a wholesome meal any time of day.

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NUTRITION

381kcal
Protein
33g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tablespoons Pesto Sauce

1 cup Roasted Mixed Vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper. If desired, add a sprinkle of Italian herbs for extra flavor.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    While the pasta cooks, toss a mix of sliced bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking tray.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a skillet over medium heat, warm the chicken breast until lightly seared on both sides and heated through; if desired, slice it into strips once cooked.

  • 7

    Combine the pasta, chicken pieces, and roasted vegetables in a bowl. Drizzle with the pesto sauce and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal!

Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and satisfying plate of Chicken Pesto Pasta with Roasted Vegetables, featuring tender, seasoned chicken breast combined with whole wheat pasta and a fresh, fragrant basil pesto, all tossed with a medley of sweet roasted bell peppers and zucchini. This dish offers a delightful balance of flavors and textures, perfect for a wholesome meal any time of day.

NUTRITION

381kcal
Protein
33g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tablespoons Pesto Sauce

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper. If desired, add a sprinkle of Italian herbs for extra flavor.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    While the pasta cooks, toss a mix of sliced bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking tray.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a skillet over medium heat, warm the chicken breast until lightly seared on both sides and heated through; if desired, slice it into strips once cooked.

  • 7

    Combine the pasta, chicken pieces, and roasted vegetables in a bowl. Drizzle with the pesto sauce and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal!