Name: Zesty Roasted Vegetable Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz chickpea pasta; 1 cup zucchini; 0.5 cup red bell pepper; 0.5 cup marinara sauce; 1 tsp olive oil; 1 tbsp parmesan cheese; 1 tsp lemon zest; 0.25 tsp red pepper flakes; 1 clove garlic; 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

Zesty Roasted Vegetable Pasta Bake

Roasted chicken and vibrant vegetables are tossed with chickpea pasta in a zesty tomato sauce then finished with a golden, melted parmesan crust.

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NUTRITION

Protein

55.0g

Fat

14.5g

Carbs

55.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup zucchini

0.5 cup red bell pepper

0.5 cup marinara sauce

1 tsp olive oil

1 tbsp parmesan cheese

1 tsp lemon zest

0.25 tsp red pepper flakes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the chicken breast into bite-sized pieces and chop the zucchini and red bell pepper into 1-inch chunks.
3
On a large sheet pan, toss the chicken, zucchini, pepper, and minced garlic with olive oil, sea salt, black pepper, and red pepper flakes.
4
Roast in the oven for 15-18 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5
While the vegetables roast, cook the chickpea pasta in boiling salted water according to package directions, then drain.
6
In a small baking dish, combine the cooked pasta, roasted chicken, roasted vegetables, and marinara sauce.
7
Stir in the fresh lemon zest to brighten the flavors.
8
Top the mixture with parmesan cheese and return to the oven for 5 minutes, or until the cheese is melted and golden.
9
Serve immediately while hot.