Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

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

Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast paired with a colorful medley of roasted vegetables and a portion of hearty chickpea pasta. This meal brings together smoky, grilled flavors with crisp, tender veggies, creating a balanced and delicious plate ideal for fueling your afternoon.

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NUTRITION

419kcal
Protein
41.1g
Fat
10.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Chickpea Pasta

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Optionally, drizzle a small amount of lemon juice over it for added brightness.

  • 3

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F (74°C).

  • 4

    While the chicken is grilling, toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for approximately 15 minutes until they are tender and slightly charred at the edges.

  • 6

    In a bowl, combine the cooked chickpea pasta with the roasted veggies. Drizzle any remaining lemon juice if desired and season to taste.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the pasta and veggies. Enjoy your balanced lunch!

Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

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

Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Chickpea Pasta

Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast paired with a colorful medley of roasted vegetables and a portion of hearty chickpea pasta. This meal brings together smoky, grilled flavors with crisp, tender veggies, creating a balanced and delicious plate ideal for fueling your afternoon.

NUTRITION

419kcal
Protein
41.1g
Fat
10.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Chickpea Pasta

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Optionally, drizzle a small amount of lemon juice over it for added brightness.

  • 3

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F (74°C).

  • 4

    While the chicken is grilling, toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for approximately 15 minutes until they are tender and slightly charred at the edges.

  • 6

    In a bowl, combine the cooked chickpea pasta with the roasted veggies. Drizzle any remaining lemon juice if desired and season to taste.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the pasta and veggies. Enjoy your balanced lunch!