Name: Buckwheat Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 oz buckwheat pasta; 1 cup zucchini; 0.5 cup red bell pepper; 1 tsp olive oil; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Buckwheat Pasta with Roasted Vegetables

Roasted chicken and vegetables tossed with buckwheat pasta, finished with a bright squeeze of lemon for a refreshing, earthy bite.

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NUTRITION

Protein

39.1g

Fat

9.6g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 oz buckwheat pasta

1 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized pieces and toss with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the chicken, sliced zucchini, and chopped red bell pepper on the baking sheet in a single layer.
4
Roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5
While roasting, cook the buckwheat pasta in boiling water according to the package instructions, then drain well.
6
Combine the cooked pasta with the roasted chicken and vegetables, then sprinkle with nutritional yeast and fresh lemon juice before serving.