Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

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

Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

Enjoy a vibrant and wholesome dish featuring tender chicken breast paired with whole wheat pasta, accented by the fresh crunch of zucchini and red bell pepper. This dish is lightly sautéed in olive oil with garlic, delivering a bright, satisfying flavor that is both nourishing and delicious.

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NUTRITION

406kcal
Protein
37.1g
Fat
7.8g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.

  • 3

    While the chicken is cooking, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add sliced zucchini and red bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Combine the cooked pasta with the sautéed vegetables. Toss gently.

  • 6

    Plate the pasta and vegetable mixture, then top with the sliced chicken. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy your balanced, light meal.

Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

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

Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Light Chicken Pasta with Sautéed Zucchini and Bell Peppers

Enjoy a vibrant and wholesome dish featuring tender chicken breast paired with whole wheat pasta, accented by the fresh crunch of zucchini and red bell pepper. This dish is lightly sautéed in olive oil with garlic, delivering a bright, satisfying flavor that is both nourishing and delicious.

NUTRITION

406kcal
Protein
37.1g
Fat
7.8g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.

  • 3

    While the chicken is cooking, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add sliced zucchini and red bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Combine the cooked pasta with the sautéed vegetables. Toss gently.

  • 6

    Plate the pasta and vegetable mixture, then top with the sliced chicken. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy your balanced, light meal.