Grilled Chicken and Roasted Vegetable Pasta Salad

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

Grilled Chicken and Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Salad

Enjoy a vibrant, balanced pasta salad featuring tender grilled chicken, perfectly al dente whole wheat pasta, and an array of roasted vegetables tossed in a zesty lemon-olive oil dressing. This dish offers a refreshing medley of textures and flavors that make for an appealing and satisfying lunch.

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NUTRITION

282kcal
Protein
18.1g
Fat
11.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side or until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Roast your chosen vegetables (red bell pepper and zucchini work beautifully) in the oven with a drizzle of olive oil, a pinch of salt, and pepper at 400°F for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is done, chop it into bite-sized pieces.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and grilled chicken. Drizzle with olive oil and fresh lemon juice, then toss lightly to coat.

  • 7

    Adjust seasoning with salt and pepper to taste and serve warm or at room temperature.

Grilled Chicken and Roasted Vegetable Pasta Salad

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

Grilled Chicken and Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Salad

Enjoy a vibrant, balanced pasta salad featuring tender grilled chicken, perfectly al dente whole wheat pasta, and an array of roasted vegetables tossed in a zesty lemon-olive oil dressing. This dish offers a refreshing medley of textures and flavors that make for an appealing and satisfying lunch.

NUTRITION

282kcal
Protein
18.1g
Fat
11.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side or until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Roast your chosen vegetables (red bell pepper and zucchini work beautifully) in the oven with a drizzle of olive oil, a pinch of salt, and pepper at 400°F for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is done, chop it into bite-sized pieces.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and grilled chicken. Drizzle with olive oil and fresh lemon juice, then toss lightly to coat.

  • 7

    Adjust seasoning with salt and pepper to taste and serve warm or at room temperature.