Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

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

Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

Enjoy a light yet satisfying meal featuring tender lemon-herb chicken paired with whole wheat pasta enveloped in a creamy Greek yogurt sauce and complemented by roasted broccoli and cherry tomatoes. This dish bursts with fresh flavors and vibrant colors, ideal for a balanced and energizing dinner.

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NUTRITION

355kcal
Protein
39.7g
Fat
8.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1/2 Lemon (juice and zest)

1 tbsp Fresh Mixed Herbs (Parsley & Basil)

1 clove Garlic, minced

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic. Sear the chicken in a hot skillet for 2 minutes per side until lightly browned.

  • 3

    Transfer the chicken to the oven and roast for 15-18 minutes until fully cooked. Once cooked, dice into bite-sized pieces.

  • 4

    While the chicken is roasting, toss broccoli florets and cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 12-15 minutes until tender and lightly charred.

  • 5

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

  • 6

    For the creamy sauce, in a small bowl, combine the plain nonfat Greek yogurt, juice and zest of half a lemon, fresh mixed herbs, and remaining garlic. Mix until smooth.

  • 7

    In a large bowl, combine the pasta, roasted vegetables, diced chicken, and creamy lemon-herb sauce. Toss gently to coat.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

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

Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Chicken Pasta with Roasted Vegetables

Enjoy a light yet satisfying meal featuring tender lemon-herb chicken paired with whole wheat pasta enveloped in a creamy Greek yogurt sauce and complemented by roasted broccoli and cherry tomatoes. This dish bursts with fresh flavors and vibrant colors, ideal for a balanced and energizing dinner.

NUTRITION

355kcal
Protein
39.7g
Fat
8.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1/2 Lemon (juice and zest)

1 tbsp Fresh Mixed Herbs (Parsley & Basil)

1 clove Garlic, minced

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic. Sear the chicken in a hot skillet for 2 minutes per side until lightly browned.

  • 3

    Transfer the chicken to the oven and roast for 15-18 minutes until fully cooked. Once cooked, dice into bite-sized pieces.

  • 4

    While the chicken is roasting, toss broccoli florets and cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 12-15 minutes until tender and lightly charred.

  • 5

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

  • 6

    For the creamy sauce, in a small bowl, combine the plain nonfat Greek yogurt, juice and zest of half a lemon, fresh mixed herbs, and remaining garlic. Mix until smooth.

  • 7

    In a large bowl, combine the pasta, roasted vegetables, diced chicken, and creamy lemon-herb sauce. Toss gently to coat.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.