Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and whole wheat penne tossed with fresh spinach and cherry tomatoes in a bright lemon-garlic vinaigrette, finished with a pinch of red pepper flakes for a subtle, zesty kick.

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NUTRITION

425kcal
Protein
40.7g
Fat
13.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 ounces Whole Wheat Penne

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.25 teaspoon Dried Oregano

Pinch of Red Pepper Flakes

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PREPARATION

  • 1

    Cook the whole wheat penne in a pot of boiling salted water according to package directions, then drain and set aside to cool slightly.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into bite-sized strips or cubes.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and red pepper flakes to create the dressing.

  • 5

    Add the cooked pasta, grilled chicken, baby spinach, and halved cherry tomatoes to the bowl.

  • 6

    Toss all ingredients thoroughly until the spinach is slightly wilted from the residual warmth and the dressing is evenly distributed.

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and whole wheat penne tossed with fresh spinach and cherry tomatoes in a bright lemon-garlic vinaigrette, finished with a pinch of red pepper flakes for a subtle, zesty kick.

NUTRITION

425kcal
Protein
40.7g
Fat
13.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 ounces Whole Wheat Penne

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.25 teaspoon Dried Oregano

Pinch of Red Pepper Flakes

PREPARATION

  • 1

    Cook the whole wheat penne in a pot of boiling salted water according to package directions, then drain and set aside to cool slightly.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into bite-sized strips or cubes.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and red pepper flakes to create the dressing.

  • 5

    Add the cooked pasta, grilled chicken, baby spinach, and halved cherry tomatoes to the bowl.

  • 6

    Toss all ingredients thoroughly until the spinach is slightly wilted from the residual warmth and the dressing is evenly distributed.