Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and whole wheat pasta tossed with fresh baby spinach and cherry tomatoes, finished with a drizzle of zesty balsamic vinaigrette.

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NUTRITION

462kcal
Protein
42.7g
Fat
12.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Penne

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and rinse under cold water to stop the cooking process.

  • 2

    Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Halve the cherry tomatoes and place them in a large mixing bowl with the baby spinach and cooled pasta.

  • 5

    Whisk the extra virgin olive oil and balsamic vinegar together in a small bowl to create the dressing.

  • 6

    Add the sliced chicken to the bowl and pour the dressing over the ingredients, tossing gently until everything is evenly coated.

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and whole wheat pasta tossed with fresh baby spinach and cherry tomatoes, finished with a drizzle of zesty balsamic vinaigrette.

NUTRITION

462kcal
Protein
42.7g
Fat
12.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Penne

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and rinse under cold water to stop the cooking process.

  • 2

    Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Halve the cherry tomatoes and place them in a large mixing bowl with the baby spinach and cooled pasta.

  • 5

    Whisk the extra virgin olive oil and balsamic vinegar together in a small bowl to create the dressing.

  • 6

    Add the sliced chicken to the bowl and pour the dressing over the ingredients, tossing gently until everything is evenly coated.