Name: Grilled Chicken Pasta Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 2 oz Whole Wheat Penne; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 2 tbsp Red Onion, diced; 1.25 tbsp Extra Virgin Olive Oil; 1 tbsp Feta Cheese, crumbled; 1 tbsp Lemon Juice

Grilled Chicken Pasta Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Vegetables

Tender grilled chicken tossed with whole wheat pasta and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a sprinkle of salty feta.

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NUTRITION

Protein

33.1g

Fat

23.4g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

2 oz Whole Wheat Penne

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

2 tbsp Red Onion, diced

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Feta Cheese, crumbled

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and bring a pot of salted water to a boil.
2
Toss the chopped zucchini, bell peppers, and red onion with a small drizzle of the olive oil and roast for 15-20 minutes until tender and slightly caramelized.
3
Cook the whole wheat penne according to package directions, then drain and set aside to cool slightly.
4
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt to create the dressing.
6
Dice the grilled chicken into bite-sized pieces.
7
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and grilled chicken.
8
Pour the dressing over the salad and toss well to coat everything evenly.
9
Top with crumbled feta cheese and fresh herbs if desired before serving.