Grilled Chicken Pasta with Roasted Tomatoes

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

Grilled Chicken Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta with Roasted Tomatoes

Tender grilled chicken tossed with whole wheat penne and burst cherry tomatoes, finished with a drizzle of olive oil and fragrant fresh basil.

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NUTRITION

289kcal
Protein
19.3g
Fat
11.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

1 ounce Dry Whole Wheat Penne

1 cup Cherry Tomatoes

1/2 cup Sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and bring a small pot of salted water to a boil.

  • 2

    Place the cherry tomatoes and zucchini slices on a baking sheet, toss with one teaspoon of olive oil, and roast for 15 minutes until the tomatoes burst.

  • 3

    Cook the whole wheat penne in the boiling water according to package directions until al dente, then drain.

  • 4

    Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat until cooked through, about 5-6 minutes per side.

  • 5

    Let the chicken rest for a few minutes before slicing it into thin, bite-sized strips.

  • 6

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and sliced chicken.

  • 7

    Stir in the minced garlic and the remaining teaspoon of olive oil, tossing well to coat everything evenly.

  • 8

    Serve immediately, garnished with fresh basil if desired.

Grilled Chicken Pasta with Roasted Tomatoes

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

Grilled Chicken Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta with Roasted Tomatoes

Tender grilled chicken tossed with whole wheat penne and burst cherry tomatoes, finished with a drizzle of olive oil and fragrant fresh basil.

NUTRITION

289kcal
Protein
19.3g
Fat
11.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

1 ounce Dry Whole Wheat Penne

1 cup Cherry Tomatoes

1/2 cup Sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and bring a small pot of salted water to a boil.

  • 2

    Place the cherry tomatoes and zucchini slices on a baking sheet, toss with one teaspoon of olive oil, and roast for 15 minutes until the tomatoes burst.

  • 3

    Cook the whole wheat penne in the boiling water according to package directions until al dente, then drain.

  • 4

    Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat until cooked through, about 5-6 minutes per side.

  • 5

    Let the chicken rest for a few minutes before slicing it into thin, bite-sized strips.

  • 6

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and sliced chicken.

  • 7

    Stir in the minced garlic and the remaining teaspoon of olive oil, tossing well to coat everything evenly.

  • 8

    Serve immediately, garnished with fresh basil if desired.