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Roasted Tomato and Eggplant Pasta with Grilled Chicken
Roasted Tomato and Eggplant Pasta with Grilled Chicken

Roasted Tomato and Eggplant Pasta with Grilled Chicken
A hearty pasta dish with roasted seasonal vegetables and grilled chicken.
Roasted Tomato and Eggplant Pasta with Grilled Chicken

To provide a balanced meal with carbohydrates for energy, protein for muscle repair, and vegetables for nutrients.

Ingredients:
1
Servings
  • 3
    item
     tomato
  • 200
    g
     eggplant
  • 150
    g
     chicken breast
  • 100
    g
     whole wheat pasta
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 20
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Tomato and Eggplant Pasta with Grilled Chicken
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the tomatoes and eggplant into thick rounds.
  3. Place the tomatoes and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Roast in the oven for 25 minutes until tender.
  5. Meanwhile, cook the pasta according to package instructions.
  6. Grill the chicken breast on a grill pan over medium heat until cooked through, about 6-7 minutes per side.
  7. In a large bowl, combine the cooked pasta, roasted vegetables, and sliced grilled chicken.
  8. Add minced garlic and chopped basil to the mixture.
  9. Toss everything together with a drizzle of olive oil and sprinkle with parmesan cheese.
  10. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 545 kcal 91 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 60 g 10.0 g
Fat 20 g 3.3 g
  • 3
    item
     tomato
  • 200
    g
     eggplant
  • 150
    g
     chicken breast
  • 100
    g
     whole wheat pasta
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 20
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the tomatoes and eggplant into thick rounds.

Place the tomatoes and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast in the oven for 25 minutes until tender.

Meanwhile, cook the pasta according to package instructions.

Grill the chicken breast on a grill pan over medium heat until cooked through, about 6-7 minutes per side.

In a large bowl, combine the cooked pasta, roasted vegetables, and sliced grilled chicken.

Add minced garlic and chopped basil to the mixture.

Toss everything together with a drizzle of olive oil and sprinkle with parmesan cheese.

Serve warm.

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