Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

A vibrant dish that features tender grilled chicken, whole wheat pasta tossed in a luscious creamy pesto sauce, and a medley of roasted vegetables. Each bite brings a balance of herbaceous pesto, juicy chicken, and lightly caramelized vegetables for an energizing meal.

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NUTRITION

407kcal
Protein
46g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup Assorted Roasted Vegetables

1 tbsp Pesto

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your choice of chopped vegetables (such as bell peppers, zucchini, and cherry tomatoes) with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

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

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through.

  • 4

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

  • 5

    In a small bowl, mix the pesto and nonfat Greek yogurt until well combined to create a creamy sauce.

  • 6

    Slice the cooked chicken into strips. In a large bowl, toss the pasta with the creamy pesto sauce, then gently fold in the roasted vegetables and chicken strips.

  • 7

    Plate the dish and garnish with fresh basil if desired. Enjoy your balanced, protein-packed meal!

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

A vibrant dish that features tender grilled chicken, whole wheat pasta tossed in a luscious creamy pesto sauce, and a medley of roasted vegetables. Each bite brings a balance of herbaceous pesto, juicy chicken, and lightly caramelized vegetables for an energizing meal.

NUTRITION

407kcal
Protein
46g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup Assorted Roasted Vegetables

1 tbsp Pesto

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your choice of chopped vegetables (such as bell peppers, zucchini, and cherry tomatoes) with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

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

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through.

  • 4

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

  • 5

    In a small bowl, mix the pesto and nonfat Greek yogurt until well combined to create a creamy sauce.

  • 6

    Slice the cooked chicken into strips. In a large bowl, toss the pasta with the creamy pesto sauce, then gently fold in the roasted vegetables and chicken strips.

  • 7

    Plate the dish and garnish with fresh basil if desired. Enjoy your balanced, protein-packed meal!