YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Roasted Vegetables
A vibrant, grilled chicken pasta salad featuring tender chicken, whole wheat fusilli, and a colorful medley of roasted bell peppers, zucchini, and red onion. Finished with a zesty cilantro-lime dressing and a sprinkle of black beans, this dish combines familiar flavors with a delightful Mexican flair for a perfectly balanced meal.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Whole Wheat Fusilli Pasta
1/2 cup Roasted Mixed Bell Peppers
1/2 cup Roasted Zucchini
1/4 cup Roasted Red Onion
1/4 cup Black Beans
1/2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice
2 tbsp Fresh Cilantro, chopped
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and a pinch of cumin.
Grill the chicken for about 6-7 minutes per side or until cooked through. Once done, let it rest and then slice into strips.
Meanwhile, preheat the oven to 425°F. Toss the bell peppers, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Roast the vegetables on a baking sheet for 15-20 minutes until tender and slightly charred.
Cook the whole wheat fusilli pasta according to package instructions. Drain and rinse under cool water to stop the cooking process.
In a large bowl, combine the cooked pasta, roasted vegetables, and black beans.
Prepare the dressing by whisking together the remaining olive oil (if any), lime juice, chopped cilantro, and ground cumin. Adjust salt and pepper.
Drizzle the dressing over the pasta and vegetable mix. Toss gently to combine.
Top the salad with the grilled chicken slices. Garnish with extra cilantro if desired and serve warm or at room temperature.