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 satisfying and wholesome dinner featuring tender chicken breast tossed with whole wheat pasta, vibrant roasted vegetables, and a light basil pesto sauce. This dish boasts a harmonious blend of savory, fresh, and roasted flavors that is perfect for a nutritious meal.

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NUTRITION

441kcal
Protein
36.5g
Fat
13.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tablespoons Light Basil Pesto

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Roast or grill until fully cooked, then slice into strips.

  • 3

    Meanwhile, toss the sliced zucchini and red bell pepper with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

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

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and chicken slices. Drizzle in the light basil pesto and toss until evenly coated.

  • 6

    Serve warm, garnished with extra fresh basil if desired.

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 satisfying and wholesome dinner featuring tender chicken breast tossed with whole wheat pasta, vibrant roasted vegetables, and a light basil pesto sauce. This dish boasts a harmonious blend of savory, fresh, and roasted flavors that is perfect for a nutritious meal.

NUTRITION

441kcal
Protein
36.5g
Fat
13.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tablespoons Light Basil Pesto

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Roast or grill until fully cooked, then slice into strips.

  • 3

    Meanwhile, toss the sliced zucchini and red bell pepper with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

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

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and chicken slices. Drizzle in the light basil pesto and toss until evenly coated.

  • 6

    Serve warm, garnished with extra fresh basil if desired.