Name: Grilled Chicken Pasta Salad with Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Gluten-Free Brown Rice Pasta (dry weight); 0.5 oz Grilled Chicken Breast, diced; 1 tbsp Extra Virgin Olive Oil; 1/4 cup Red Bell Pepper, chopped; 1/4 cup Cucumber, sliced; 1 slice Whole Grain Bread; 1 tsp Honey; 1 tsp Lemon Juice

Grilled Chicken Pasta Salad with Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Mixed Vegetables

Chilled gluten-free rotini tossed with grilled chicken and crisp garden vegetables in a zesty lemon-herb vinaigrette, served with honey-drizzled toasted bread.

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NUTRITION

Protein

12.4g

Fat

17.2g

Carbs

65.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Gluten-Free Brown Rice Pasta (dry weight)

0.5 oz Grilled Chicken Breast, diced

1 tbsp Extra Virgin Olive Oil

1/4 cup Red Bell Pepper, chopped

1/4 cup Cucumber, sliced

1 slice Whole Grain Bread

1 tsp Honey

1 tsp Lemon Juice

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PREPARATION

1
Cook the gluten-free pasta in boiling water until al dente, then drain and rinse with cold water to stop the cooking process.
2
Dice the pre-grilled chicken breast into small, bite-sized pieces.
3
Finely chop the red bell pepper and slice the cucumber into quarters.
4
In a small mixing bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of dried herbs if desired.
5
Combine the chilled pasta, chicken, and vegetables in a large bowl and toss thoroughly with the dressing.
6
Lightly toast the slice of whole grain bread and drizzle evenly with the honey.
7
Serve the pasta salad chilled alongside the warm honey toast for a balanced lunch.