Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

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

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

Grilled chicken and chickpea pasta tossed with juicy cherry tomatoes and a bright lemon-herb vinaigrette, finished with a handful of peppery arugula.

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NUTRITION

399kcal
Protein
42.4g
Fat
12.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 ounces Chickpea Pasta

1/2 cup Cherry Tomatoes

1 cup Arugula

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Balsamic Vinegar

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into bite-sized pieces.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and remaining oregano to create the dressing.

  • 5

    Drain the pasta and rinse with cold water to stop the cooking process.

  • 6

    In a large mixing bowl, combine the pasta, sliced chicken, halved cherry tomatoes, and arugula.

  • 7

    Drizzle the dressing over the salad and toss gently to coat everything evenly.

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

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

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Cherry Tomatoes and Arugula

Grilled chicken and chickpea pasta tossed with juicy cherry tomatoes and a bright lemon-herb vinaigrette, finished with a handful of peppery arugula.

NUTRITION

399kcal
Protein
42.4g
Fat
12.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 ounces Chickpea Pasta

1/2 cup Cherry Tomatoes

1 cup Arugula

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Balsamic Vinegar

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into bite-sized pieces.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and remaining oregano to create the dressing.

  • 5

    Drain the pasta and rinse with cold water to stop the cooking process.

  • 6

    In a large mixing bowl, combine the pasta, sliced chicken, halved cherry tomatoes, and arugula.

  • 7

    Drizzle the dressing over the salad and toss gently to coat everything evenly.