YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Roasted Broccoli
A light yet satisfying pasta salad featuring tender grilled chicken paired with whole wheat fusilli and perfectly roasted broccoli. Tossed in a zesty lemon-garlic dressing with fresh cherry tomatoes, this dish provides a balanced meal with bright flavors ideal for a fulfilling lunch.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Fusilli Pasta
1 cup Broccoli
0.5 cup Sliced Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss the broccoli florets in half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
Meanwhile, season the chicken breast with salt and pepper. Grill the chicken on medium-high heat for about 6-7 minutes per side or until fully cooked. Allow to rest before slicing into strips.
Cook the whole wheat fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create a light dressing.
Combine the cooked pasta, roasted broccoli, and sliced cherry tomatoes in a large bowl. Add the grilled chicken strips and drizzle with the lemon-garlic dressing.
Toss gently to mix all ingredients evenly. Serve slightly chilled or at room temperature.