YOUR SOLIN GENERATED RECIPE
Grilled Chicken Protein Pasta Salad with Roasted Vegetables
Grilled chicken and chickpea pasta tossed with oven-roasted zucchini and bell peppers in a zesty lemon-herb vinaigrette, finished with a sprinkle of toasted pine nuts.
INGREDIENTS
1.25 oz Chickpea Pasta
2.1 oz Grilled Chicken Breast
0.75 cup sliced Zucchini
0.5 cup sliced Red Bell Pepper
1.5 tsp Extra Virgin Olive Oil
1 tsp Pine Nuts
1 tbsp Lemon Juice
0.5 tsp Dried Oregano
PREPARATION
Preheat your oven to 400°F.
Toss the sliced zucchini and red bell peppers with half of the olive oil and the dried oregano on a parchment-lined baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, cook the chickpea pasta in a pot of boiling salted water according to the package instructions until al dente, then drain.
Season the chicken breast with a pinch of salt and grill over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.
In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
Add the cooked pasta, roasted vegetables, and grilled chicken to the bowl and toss thoroughly to combine.
Transfer to a plate and garnish with the pine nuts for a satisfying, toasted crunch.