YOUR SOLIN GENERATED RECIPE
High Protein Pasta with Roasted Vegetables
Sautéed chicken and oven-roasted vegetables are tossed with al dente chickpea pasta in a fragrant garlic-infused oil.
INGREDIENTS
3 oz High protein chickpea pasta
4 oz Chicken breast
1 cup Zucchini
0.5 cup Red bell pepper
0.5 cup Cherry tomatoes
0.5 tsp Avocado oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the zucchini and red bell pepper into bite-sized pieces, then spread them on the baking sheet along with the cherry tomatoes.
Drizzle the vegetables with half of the avocado oil and season with the sea salt and black pepper.
Roast the vegetables for 18-20 minutes until they are tender and the tomatoes have just begun to burst.
While the vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.
Slice the chicken breast into thin strips and sear in a large skillet with the remaining avocado oil over medium-high heat until golden and cooked through.
Add the minced garlic and dried oregano to the skillet with the chicken, sautéing for about 60 seconds until the garlic is aromatic.
Add the cooked pasta and roasted vegetables into the skillet, tossing everything together gently to combine before serving.