Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

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

Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

Oven-roasted chicken breast seasoned with fragrant herbs, served over high-fiber chickpea pasta and sautéed zucchini in a light tomato sauce with a zesty lemon finish.

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NUTRITION

480kcal
Protein
46.2g
Fat
17.6g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.75 oz Chickpea Pasta

2 tsp Olive Oil

1 cup sliced Zucchini

1/4 cup Marinara Sauce

1 clove Garlic

1/2 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with one teaspoon of olive oil, dried oregano, salt, and pepper.

  • 3

    Roast the chicken for 18 to 22 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook the chickpea pasta in boiling salted water until al dente, then drain.

  • 5

    In a large pan, sauté the minced garlic and sliced zucchini in the remaining teaspoon of olive oil until softened.

  • 6

    Stir the marinara sauce into the zucchini and heat through before tossing in the cooked pasta.

  • 7

    Slice the roasted chicken and place it over the pasta, finishing with a fresh squeeze of lemon if desired.

Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

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

Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with High Protein Chickpea Pasta

Oven-roasted chicken breast seasoned with fragrant herbs, served over high-fiber chickpea pasta and sautéed zucchini in a light tomato sauce with a zesty lemon finish.

NUTRITION

480kcal
Protein
46.2g
Fat
17.6g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.75 oz Chickpea Pasta

2 tsp Olive Oil

1 cup sliced Zucchini

1/4 cup Marinara Sauce

1 clove Garlic

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with one teaspoon of olive oil, dried oregano, salt, and pepper.

  • 3

    Roast the chicken for 18 to 22 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook the chickpea pasta in boiling salted water until al dente, then drain.

  • 5

    In a large pan, sauté the minced garlic and sliced zucchini in the remaining teaspoon of olive oil until softened.

  • 6

    Stir the marinara sauce into the zucchini and heat through before tossing in the cooked pasta.

  • 7

    Slice the roasted chicken and place it over the pasta, finishing with a fresh squeeze of lemon if desired.