Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

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

Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

Grilled chicken breast and chickpea penne tossed with fresh spinach and oven-roasted cherry tomatoes, finished with a squeeze of bright lemon.

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NUTRITION

396kcal
Protein
43.8g
Fat
12.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.4 oz Chickpea Penne

1 cup Cherry Tomatoes

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cherry tomatoes with half a teaspoon of olive oil and a pinch of salt, then roast for 12-15 minutes until they begin to burst.

  • 3

    While tomatoes roast, bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked; let rest for 3 minutes before slicing into strips.

  • 5

    In a large skillet, heat the remaining teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the baby spinach to the skillet and cook until just wilted.

  • 7

    Add the cooked pasta, sliced chicken, and roasted tomatoes to the skillet, tossing gently to combine.

  • 8

    Drizzle with fresh lemon juice and season with additional black pepper before serving.

Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

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

Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Pasta with Roasted Cherry Tomatoes

Grilled chicken breast and chickpea penne tossed with fresh spinach and oven-roasted cherry tomatoes, finished with a squeeze of bright lemon.

NUTRITION

396kcal
Protein
43.8g
Fat
12.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.4 oz Chickpea Penne

1 cup Cherry Tomatoes

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cherry tomatoes with half a teaspoon of olive oil and a pinch of salt, then roast for 12-15 minutes until they begin to burst.

  • 3

    While tomatoes roast, bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked; let rest for 3 minutes before slicing into strips.

  • 5

    In a large skillet, heat the remaining teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the baby spinach to the skillet and cook until just wilted.

  • 7

    Add the cooked pasta, sliced chicken, and roasted tomatoes to the skillet, tossing gently to combine.

  • 8

    Drizzle with fresh lemon juice and season with additional black pepper before serving.