YOUR SOLIN GENERATED RECIPE
Red Lentil Pasta Shells with Roasted Vegetables
Tender red lentil pasta shells tossed with herb-roasted chicken and caramelized vegetables for a vibrant, protein-packed meal that delivers a satisfying savory crunch.
INGREDIENTS
3 oz Red lentil pasta shells
4 oz Boneless skinless chicken breast
0.5 cup Zucchini
0.5 cup Red bell pepper
1.5 tsp Olive oil
1 tbsp Balsamic vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh basil
PREPARATION
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Dice the zucchini and red bell pepper into half-inch pieces and cut the chicken breast into bite-sized cubes.
Place the chicken and vegetables on the prepared baking sheet and drizzle with the olive oil.
Sprinkle with sea salt, black pepper, and garlic powder, then toss to coat everything evenly.
Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables are tender and slightly charred.
While the tray roasts, bring a large pot of salted water to a boil and cook the red lentil pasta shells for 7 minutes or until al dente.
Drain the pasta well and return it to the pot, then fold in the roasted chicken, vegetables, and any juices from the pan.
Drizzle with balsamic vinegar and toss gently to combine the flavors.
Divide into bowls and top with freshly chopped basil before serving immediately.