Name: Creamy Roasted Vegetable Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0.25 tbsp olive oil; 0.25 cup plain Greek yogurt; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Pasta Bake

Oven-roasted chicken and vegetables are tossed with chickpea pasta in a velvety herb-infused yogurt sauce for a comforting, clean-eating meal.

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NUTRITION

Protein

56.0g

Fat

14.9g

Carbs

54.0g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.25 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed chicken, zucchini, bell peppers, and red onion on the sheet, drizzling with olive oil and seasoning with salt and pepper.
3
Roast the mixture for 18 minutes until the chicken is cooked through and the vegetables are tender.
4
While the tray roasts, boil the chickpea pasta in salted water until al dente, then drain.
5
In a medium bowl, stir together the Greek yogurt, nutritional yeast, garlic powder, and dried oregano to create the sauce.
6
Combine the roasted ingredients and pasta in a baking dish, folding in the yogurt sauce until every piece is creamy.
7
Bake for 5 minutes to allow the flavors to meld before serving.