Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant plate of whole wheat pasta tossed with tender chicken breast and a medley of roasted vegetables, all brought to life with a drizzle of homemade basil pesto. This delicious dish balances lean protein with whole grains and fresh veggies, perfect as a satisfying and nutrient-packed meal.

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NUTRITION

527kcal
Protein
47.7g
Fat
13.9g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 tablespoon Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 425°F. While the oven warms up, chop the red bell pepper, zucchini, and cherry tomatoes into bite-sized pieces.

  • 2

    Place the chopped vegetables onto a baking sheet, drizzle with a small amount of olive oil (optional) and season with salt and pepper. Toss to coat evenly.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and spices. Sauté the chicken in a non-stick pan over medium-high heat until fully cooked (internal temperature of 165°F), approximately 6-7 minutes per side. Once done, slice it into strips.

  • 5

    Prepare the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle with basil pesto and gently toss to evenly distribute the flavors.

  • 7

    Serve warm and enjoy a balanced meal that's packed with lean protein, whole grains, and fresh vegetables.

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant plate of whole wheat pasta tossed with tender chicken breast and a medley of roasted vegetables, all brought to life with a drizzle of homemade basil pesto. This delicious dish balances lean protein with whole grains and fresh veggies, perfect as a satisfying and nutrient-packed meal.

NUTRITION

527kcal
Protein
47.7g
Fat
13.9g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 tablespoon Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F. While the oven warms up, chop the red bell pepper, zucchini, and cherry tomatoes into bite-sized pieces.

  • 2

    Place the chopped vegetables onto a baking sheet, drizzle with a small amount of olive oil (optional) and season with salt and pepper. Toss to coat evenly.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and spices. Sauté the chicken in a non-stick pan over medium-high heat until fully cooked (internal temperature of 165°F), approximately 6-7 minutes per side. Once done, slice it into strips.

  • 5

    Prepare the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle with basil pesto and gently toss to evenly distribute the flavors.

  • 7

    Serve warm and enjoy a balanced meal that's packed with lean protein, whole grains, and fresh vegetables.