Chicken and Spinach Protein Pasta with Roasted Corn

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

Chicken and Spinach Protein Pasta with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Protein Pasta with Roasted Corn

Sautéed chicken and chickpea pasta tossed with fresh spinach and charred broccoli, finished with sweet roasted corn and a bright squeeze of zesty lemon.

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NUTRITION

326kcal
Protein
35.7g
Fat
7.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, diced

1.25 oz Chickpea Pasta, dry

2 cups Fresh Spinach

0.5 cup Broccoli Florets

0.25 cup Sweet Corn

0.5 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast.

  • 3

    Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 4

    In the same skillet, add the broccoli florets and corn, cooking until the broccoli is tender-crisp and the corn is slightly charred.

  • 5

    Stir in the minced garlic and cook for one minute until fragrant.

  • 6

    Add the cooked pasta, sautéed chicken, and fresh spinach to the skillet, tossing until the spinach is just wilted.

  • 7

    Finish with a squeeze of fresh lemon juice and a pinch of sea salt before serving.

Chicken and Spinach Protein Pasta with Roasted Corn

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

Chicken and Spinach Protein Pasta with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Protein Pasta with Roasted Corn

Sautéed chicken and chickpea pasta tossed with fresh spinach and charred broccoli, finished with sweet roasted corn and a bright squeeze of zesty lemon.

NUTRITION

326kcal
Protein
35.7g
Fat
7.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, diced

1.25 oz Chickpea Pasta, dry

2 cups Fresh Spinach

0.5 cup Broccoli Florets

0.25 cup Sweet Corn

0.5 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast.

  • 3

    Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 4

    In the same skillet, add the broccoli florets and corn, cooking until the broccoli is tender-crisp and the corn is slightly charred.

  • 5

    Stir in the minced garlic and cook for one minute until fragrant.

  • 6

    Add the cooked pasta, sautéed chicken, and fresh spinach to the skillet, tossing until the spinach is just wilted.

  • 7

    Finish with a squeeze of fresh lemon juice and a pinch of sea salt before serving.