YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Broccoli and Lemon Vinaigrette
Enjoy a refreshing and balanced salad featuring tender grilled chicken, al dente whole wheat pasta, and crisp broccoli tossed in a zesty lemon vinaigrette. This vibrant dish is perfect for lunch, providing a delightful mix of textures and flavors with a light, citrusy dressing that elevates every bite.
INGREDIENTS
3 ounces Grilled Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup chopped Broccoli
1 teaspoon Extra Virgin Olive Oil
1/2 tablespoon Lemon Juice
Salt, Pepper, and Garlic Powder to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt, pepper, and garlic powder.
Grill the chicken for approximately 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing into strips.
Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Meanwhile, lightly steam or blanch the broccoli florets for 2-3 minutes, ensuring they remain crisp.
In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.
In a large bowl, combine the cooled pasta, broccoli, and grilled chicken slices.
Drizzle the lemon vinaigrette over the salad and toss gently until evenly coated.
Serve immediately or refrigerate for a refreshing cold salad later.