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

Savor a wholesome plate of tender grilled chicken breast tossed with whole wheat pasta, tossed in a vibrant basil pesto and paired with a colorful medley of roasted vegetables. This dish is light yet satisfying, combining hearty protein with a burst of roasted flavor and nutritious greens.

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NUTRITION

444kcal
Protein
36g
Fat
12g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

50 grams Whole Wheat Pasta (dry)

1 tablespoon Basil Pesto Sauce

1 cup Roasted Mixed Vegetables

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until fully cooked, about 5-7 minutes per side. Once done, slice into strips.

  • 3

    Meanwhile, cook the whole wheat pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

  • 4

    Toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked pasta, sliced chicken, roasted vegetables, and basil pesto. Toss gently until evenly coated.

  • 6

    Serve warm and enjoy your balanced, nutritious meal.

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

Savor a wholesome plate of tender grilled chicken breast tossed with whole wheat pasta, tossed in a vibrant basil pesto and paired with a colorful medley of roasted vegetables. This dish is light yet satisfying, combining hearty protein with a burst of roasted flavor and nutritious greens.

NUTRITION

444kcal
Protein
36g
Fat
12g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

50 grams Whole Wheat Pasta (dry)

1 tablespoon Basil Pesto Sauce

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until fully cooked, about 5-7 minutes per side. Once done, slice into strips.

  • 3

    Meanwhile, cook the whole wheat pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

  • 4

    Toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked pasta, sliced chicken, roasted vegetables, and basil pesto. Toss gently until evenly coated.

  • 6

    Serve warm and enjoy your balanced, nutritious meal.