Name: Chicken and Roasted Vegetable Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 oz Whole wheat penne pasta; 1 cup Broccoli florets; 0.5 cup Cherry tomatoes; 0.25 cup Red onion; 0.5 oz Shredded mozzarella cheese; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano

Chicken and Roasted Vegetable Pasta Bake

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Pasta Bake

Baked whole wheat pasta and tender chicken breast tossed with charred broccoli and burst cherry tomatoes for a vibrant, savory meal.

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NUTRITION

Protein

52.5g

Fat

13.9g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne pasta

1 cup Broccoli florets

0.5 cup Cherry tomatoes

0.25 cup Red onion

0.5 oz Shredded mozzarella cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Cook the whole wheat penne in boiling water according to package directions until al dente, then drain.
3
On a large sheet pan, toss the cubed chicken breast, broccoli florets, halved cherry tomatoes, and diced red onion with olive oil, sea salt, black pepper, garlic powder, and dried oregano.
4
Spread the mixture in a single layer and roast for 15-18 minutes until the chicken is cooked through and vegetables are tender.
5
Transfer the roasted chicken and vegetables into a baking dish, stir in the cooked pasta, and top with shredded mozzarella cheese.
6
Return to the oven for 3-5 minutes until the cheese is melted and bubbly.