Name: Grilled Chicken and Veggie Pasta Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Grilled Chicken Breast; 1 cup Cooked Whole Wheat Penne; 1/2 cup Diced Zucchini; 1/4 cup Diced Red Pepper; 1 tablespoon Nonfat Greek Yogurt; 1.5 teaspoons Olive Oil; 2 teaspoons Lemon Juice; 1 tablespoon Fresh Basil

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Pasta Bowl

Grilled chicken and whole wheat penne tossed with sautéed zucchini and peppers in a bright lemon-yogurt sauce, finished with a handful of fresh, fragrant basil.

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NUTRITION

Protein

41.4g

Fat

11.7g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1 cup Cooked Whole Wheat Penne

1/2 cup Diced Zucchini

1/4 cup Diced Red Pepper

1 tablespoon Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

2 teaspoons Lemon Juice

1 tablespoon Fresh Basil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne until al dente.
2
Season the chicken breast with salt and pepper, then grill over medium-high heat until fully cooked and juicy.
3
Heat olive oil in a skillet and sauté the diced zucchini and red bell peppers until they are tender-crisp.
4
In a small bowl, whisk together the Greek yogurt and lemon juice to create a light, creamy dressing.
5
Slice the grilled chicken into bite-sized strips.
6
Combine the cooked pasta, sautéed vegetables, and grilled chicken in a large bowl.
7
Toss everything with the lemon-yogurt dressing and garnish with fresh, fragrant basil before serving.