Name: Chickpea Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz chickpea pasta; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Chickpea Pasta with Roasted Vegetables

Oven-roasted garden vegetables and sliced chicken tossed with chickpea pasta in a savory garlic-herb sauce for a vibrant and filling lunch.

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NUTRITION

Protein

41.7g

Fat

19.9g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the zucchini and red bell pepper into bite-sized pieces and place on the baking sheet with the cherry tomatoes.
3
Drizzle the vegetables with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
5
While vegetables roast, cook the chickpea pasta in boiling salted water according to the package instructions, then drain.
6
Season the chicken breast with dried oregano and the remaining salt and pepper, then sauté in a pan with the rest of the olive oil until cooked through.
7
Slice the cooked chicken and toss it with the pasta, roasted vegetables, and minced garlic.
8
Garnish with parmesan cheese and serve immediately.