Grilled Chicken and Roasted Vegetable Pasta Bowl

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

Grilled Chicken and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Bowl

Grilled chicken and roasted vegetables tossed with whole wheat penne and finished with a sprinkle of salty parmesan.

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NUTRITION

368kcal
Protein
34.8g
Fat
8.8g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 oz Whole Wheat Penne

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill pan over medium-high heat.

  • 2

    Toss the chopped zucchini and red bell peppers with half the olive oil, salt, and pepper, then roast for 15 minutes until tender.

  • 3

    Season the chicken breast with Italian herbs and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and vegetables cook, boil the whole wheat penne in salted water according to package directions until al dente.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Drain the pasta and toss with the roasted vegetables, remaining olive oil, and sliced chicken.

  • 7

    Serve warm with a garnish of grated parmesan cheese for a savory finish.

Grilled Chicken and Roasted Vegetable Pasta Bowl

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

Grilled Chicken and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Bowl

Grilled chicken and roasted vegetables tossed with whole wheat penne and finished with a sprinkle of salty parmesan.

NUTRITION

368kcal
Protein
34.8g
Fat
8.8g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 oz Whole Wheat Penne

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill pan over medium-high heat.

  • 2

    Toss the chopped zucchini and red bell peppers with half the olive oil, salt, and pepper, then roast for 15 minutes until tender.

  • 3

    Season the chicken breast with Italian herbs and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and vegetables cook, boil the whole wheat penne in salted water according to package directions until al dente.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Drain the pasta and toss with the roasted vegetables, remaining olive oil, and sliced chicken.

  • 7

    Serve warm with a garnish of grated parmesan cheese for a savory finish.