Grilled Chicken Pasta Salad with Roasted Vegetables

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

Grilled Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Vegetables

Grilled chicken and chickpea pasta tossed with balsamic-roasted zucchini and bell peppers, finished with a handful of juicy grapes for a refreshing, sweet burst.

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NUTRITION

423kcal
Protein
39.7g
Fat
10.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 ounces Chickpea Pasta (dry)

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1/2 cup Red Grapes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and bell peppers with half of the olive oil and a splash of balsamic vinegar on a baking sheet.

  • 3

    Roast the vegetables for 15 minutes or until they are tender and slightly browned.

  • 4

    Cook the chickpea pasta according to the package instructions, then drain and rinse with cold water to stop the cooking process.

  • 5

    Season the chicken breast with salt, pepper, and dried herbs if desired, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 6

    Slice the grilled chicken into bite-sized strips and halve the grapes.

  • 7

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

  • 8

    Whisk the remaining olive oil and balsamic vinegar together, drizzle over the salad, and toss gently to combine.

Grilled Chicken Pasta Salad with Roasted Vegetables

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

Grilled Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Vegetables

Grilled chicken and chickpea pasta tossed with balsamic-roasted zucchini and bell peppers, finished with a handful of juicy grapes for a refreshing, sweet burst.

NUTRITION

423kcal
Protein
39.7g
Fat
10.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 ounces Chickpea Pasta (dry)

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1/2 cup Red Grapes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and bell peppers with half of the olive oil and a splash of balsamic vinegar on a baking sheet.

  • 3

    Roast the vegetables for 15 minutes or until they are tender and slightly browned.

  • 4

    Cook the chickpea pasta according to the package instructions, then drain and rinse with cold water to stop the cooking process.

  • 5

    Season the chicken breast with salt, pepper, and dried herbs if desired, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 6

    Slice the grilled chicken into bite-sized strips and halve the grapes.

  • 7

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

  • 8

    Whisk the remaining olive oil and balsamic vinegar together, drizzle over the salad, and toss gently to combine.