YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chicken Pasta Bake
Tender chicken breast and vibrant broccoli florets roasted until crisp-tender, tossed with al dente pasta and bursting cherry tomatoes in a light garlic-infused olive oil sauce.
INGREDIENTS
5 oz chicken breast
1.5 oz dry whole wheat penne
1 cup broccoli florets
0.25 cup red onion
0.5 cup cherry tomatoes
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.
Cut the chicken breast into 1-inch cubes and roughly chop the broccoli florets and red onion.
On a large rimmed baking sheet, combine the chicken, broccoli, onion, and cherry tomatoes.
Drizzle with olive oil and add the minced garlic, sea salt, black pepper, and dried oregano, tossing until everything is evenly coated.
Spread the mixture in a single layer and roast for 15-18 minutes until the chicken is cooked through and the vegetables have caramelized edges.
Transfer the roasted chicken and vegetables into a large bowl, add the cooked pasta, and toss thoroughly before serving.