Grilled Chicken and Broccoli Pasta Salad

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

Grilled Chicken and Broccoli Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Broccoli Pasta Salad

Tender grilled chicken tossed with chickpea pasta and steamed broccoli in a bright lemon-herb vinaigrette, finished with a pinch of toasted oregano.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
38.6g
Fat
10.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.25 ounces Chickpea Rotini

1.5 cups Broccoli Florets

0.5 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Boil water in a medium pot and cook the chickpea pasta according to package directions until al dente.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

    Season the chicken breast with a pinch of oregano and grill over medium-high heat until the internal temperature reaches 165°F.

  • 4

    Slice the grilled chicken into bite-sized strips or cubes.

  • 5

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 6

    Add the cooked pasta, steamed broccoli, diced red bell pepper, and sliced chicken to the bowl.

  • 7

    Toss all ingredients together until everything is evenly coated in the vinaigrette and serve warm or chilled.

Grilled Chicken and Broccoli Pasta Salad

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

Grilled Chicken and Broccoli Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Broccoli Pasta Salad

Tender grilled chicken tossed with chickpea pasta and steamed broccoli in a bright lemon-herb vinaigrette, finished with a pinch of toasted oregano.

NUTRITION

371kcal
Protein
38.6g
Fat
10.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.25 ounces Chickpea Rotini

1.5 cups Broccoli Florets

0.5 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Boil water in a medium pot and cook the chickpea pasta according to package directions until al dente.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

    Season the chicken breast with a pinch of oregano and grill over medium-high heat until the internal temperature reaches 165°F.

  • 4

    Slice the grilled chicken into bite-sized strips or cubes.

  • 5

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 6

    Add the cooked pasta, steamed broccoli, diced red bell pepper, and sliced chicken to the bowl.

  • 7

    Toss all ingredients together until everything is evenly coated in the vinaigrette and serve warm or chilled.