Name: Grilled Chicken and Roasted Vegetable Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 2 oz Whole Wheat Pasta; 1.5 tbsp Extra Virgin Olive Oil; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1 tbsp Pine Nuts; 1 tbsp Lemon Juice; 1 clove Garlic

Grilled Chicken and Roasted Vegetable Pasta Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Salad

Tender grilled chicken tossed with roasted zucchini and peppers in a bright lemon-herb vinaigrette over whole wheat pasta, finished with buttery toasted pine nuts.

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NUTRITION

Protein

41.5g

Fat

31.9g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

2 oz Whole Wheat Pasta

1.5 tbsp Extra Virgin Olive Oil

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 tbsp Pine Nuts

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the zucchini and red bell pepper with a teaspoon of olive oil and roast for 20 minutes until tender and slightly charred.
3
Cook the whole wheat pasta in boiling water until al dente then drain and set aside.
4
Season the chicken breast with salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.
5
Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the vinaigrette.
6
Slice the grilled chicken into bite-sized strips.
7
Combine the cooked pasta, roasted vegetables, and chicken in a large mixing bowl.
8
Drizzle with the lemon-garlic dressing and toss everything together until well coated.
9
Top the salad with toasted pine nuts before serving.