Grilled Chicken Pasta Salad with Roasted Peppers

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

Grilled Chicken Pasta Salad with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Peppers

Grilled chicken and chickpea pasta tossed with smoky roasted red peppers and fresh arugula in a zesty lemon vinaigrette.

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NUTRITION

382kcal
Protein
43.3g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

45g Chickpea Pasta

40g Roasted Red Peppers

1 tsp Extra Virgin Olive Oil

1 cup Fresh Arugula

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through and slice into thin strips.

  • 3

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

  • 4

    Add the cooled pasta, grilled chicken strips, sliced roasted red peppers, and fresh arugula to the bowl.

  • 5

    Toss all ingredients gently until well-coated in the dressing and serve immediately.

Grilled Chicken Pasta Salad with Roasted Peppers

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

Grilled Chicken Pasta Salad with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Peppers

Grilled chicken and chickpea pasta tossed with smoky roasted red peppers and fresh arugula in a zesty lemon vinaigrette.

NUTRITION

382kcal
Protein
43.3g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

45g Chickpea Pasta

40g Roasted Red Peppers

1 tsp Extra Virgin Olive Oil

1 cup Fresh Arugula

1 tbsp Lemon Juice

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through and slice into thin strips.

  • 3

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

  • 4

    Add the cooled pasta, grilled chicken strips, sliced roasted red peppers, and fresh arugula to the bowl.

  • 5

    Toss all ingredients gently until well-coated in the dressing and serve immediately.