YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Chickpeas and Roasted Broccoli
Enjoy a vibrant, well-balanced salad featuring tender grilled chicken, whole-grain pasta, protein-packed chickpeas, and perfectly roasted broccoli, all coated in a zesty olive oil dressing. This lunch offers a delightful mix of textures and flavors, from the savory grilled chicken to the nutty sweetness of roasted broccoli.
INGREDIENTS
3 ounces Chicken Breast
1 cup Whole-Grain Pasta (cooked)
0.25 cup Chickpeas
1 cup Broccoli
2.5 tablespoons Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Salt
0.5 teaspoon Black Pepper
PREPARATION
Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.
Grill the chicken breast for about 6-7 minutes per side until fully cooked. Let it rest before slicing into strips.
Meanwhile, cook the whole-grain pasta according to package instructions until al dente. Drain and set aside to cool slightly.
Toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil. Roast in a preheated oven at 400°F for 12-15 minutes until tender and slightly charred.
In a large mixing bowl, combine the cooked pasta, roasted broccoli, and chickpeas.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to form a dressing.
Drizzle the dressing over the pasta salad and gently toss to combine all flavors.
Top the salad with sliced grilled chicken and serve warm or at room temperature.