Name: Chickpea Penne with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz dry chickpea penne; 5 oz raw chicken breast; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tsp olive oil; 1 tsp garlic; 1 tbsp lemon juice; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chickpea Penne with Roasted Vegetables

Oven-roasted vegetables and seared chicken breast tossed with chickpea penne in a zesty lemon-garlic sauce for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

45.2g

Fat

12g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry chickpea penne

5 oz raw chicken breast

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

1 tsp garlic

1 tbsp lemon juice

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini, red bell pepper, and red onion with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.
4
While vegetables roast, cook the dry chickpea penne in boiling water according to package instructions, then drain.
5
Season the chicken breast with dried oregano and sear in a skillet over medium heat with the remaining olive oil until golden and cooked through.
6
Slice the chicken into strips and combine in a large bowl with the cooked pasta, roasted vegetables, minced garlic, and lemon juice.
7
Toss everything together until well combined and garnish with the shredded parmesan cheese before serving.