Name: Pesto Chicken and Roasted Squash Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 cup butternut squash; 0.5 tbsp extra virgin olive oil; 1 tbsp basil pesto; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Roasted Squash Pasta

Pan-seared chicken breast and caramelized butternut squash tossed with al dente chickpea pasta in a vibrant, herbaceous basil pesto.

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NUTRITION

Protein

48.3g

Fat

21g

Carbs

47g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup butternut squash

0.5 tbsp extra virgin olive oil

1 tbsp basil pesto

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed butternut squash with 0.25 tbsp olive oil, garlic powder, and half of the sea salt and black pepper.
3
Spread squash on the baking sheet and roast for 20 minutes until tender and caramelized.
4
Boil chickpea pasta in a pot of salted water according to package instructions then drain.
5
Season chicken breast with the remaining sea salt and black pepper and sear in a pan with 0.25 tbsp olive oil until golden and cooked through.
6
Slice the cooked chicken into thin strips or bite-sized pieces.
7
In a large mixing bowl, combine the warm pasta, roasted squash, sliced chicken, and baby spinach.
8
Add the basil pesto and toss thoroughly until the spinach is slightly wilted and all ingredients are evenly coated.