Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

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

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

Tender grilled chicken tossed with chickpea pasta, juicy cherry tomatoes, and peppery arugula in a zesty lemon-garlic dressing with a spicy finish.

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NUTRITION

398kcal
Protein
41.1g
Fat
12.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast, sliced

1.5 ounces Chickpea Pasta, dry

0.5 cup Cherry Tomatoes, halved

1 cup Fresh Arugula

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

0.5 teaspoon Red Pepper Flakes

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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 the pasta cooks, grill the chicken breast over medium-high heat until fully cooked, then let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and red pepper flakes to create the dressing.

  • 4

    Drain the pasta and rinse under cool water to stop the cooking process.

  • 5

    In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, and fresh arugula.

  • 6

    Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

    Serve immediately or chill for 30 minutes to allow the flavors to meld.

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

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

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

Tender grilled chicken tossed with chickpea pasta, juicy cherry tomatoes, and peppery arugula in a zesty lemon-garlic dressing with a spicy finish.

NUTRITION

398kcal
Protein
41.1g
Fat
12.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast, sliced

1.5 ounces Chickpea Pasta, dry

0.5 cup Cherry Tomatoes, halved

1 cup Fresh Arugula

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

0.5 teaspoon Red Pepper Flakes

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 the pasta cooks, grill the chicken breast over medium-high heat until fully cooked, then let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and red pepper flakes to create the dressing.

  • 4

    Drain the pasta and rinse under cool water to stop the cooking process.

  • 5

    In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, and fresh arugula.

  • 6

    Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

    Serve immediately or chill for 30 minutes to allow the flavors to meld.