Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

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

Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

Grilled chicken and whole wheat pasta tossed with oven-roasted broccoli and chickpeas in a zesty lemon-herb vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

502kcal
Protein
43.4g
Fat
16g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1.5 ounces Whole Wheat Rotini

1/4 cup Canned Chickpeas

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Cook the whole wheat rotini in a pot of boiling salted water according to package directions until al dente, then drain and set aside to cool.

  • 4

    Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 6

    In a large mixing bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create the dressing.

  • 7

    Add the cooked pasta, roasted broccoli, chickpeas, and sliced chicken to the bowl with the dressing.

  • 8

    Toss all ingredients until thoroughly combined and well-coated.

  • 9

    Garnish with toasted sunflower seeds and serve chilled or at room temperature.

Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

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

Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Broccoli and Chickpeas

Grilled chicken and whole wheat pasta tossed with oven-roasted broccoli and chickpeas in a zesty lemon-herb vinaigrette, finished with a sprinkle of toasted sunflower seeds.

NUTRITION

502kcal
Protein
43.4g
Fat
16g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1.5 ounces Whole Wheat Rotini

1/4 cup Canned Chickpeas

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Cook the whole wheat rotini in a pot of boiling salted water according to package directions until al dente, then drain and set aside to cool.

  • 4

    Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 6

    In a large mixing bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create the dressing.

  • 7

    Add the cooked pasta, roasted broccoli, chickpeas, and sliced chicken to the bowl with the dressing.

  • 8

    Toss all ingredients until thoroughly combined and well-coated.

  • 9

    Garnish with toasted sunflower seeds and serve chilled or at room temperature.