YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Veggie Pasta Salad
Tender grilled chicken tossed with whole wheat pasta and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a touch of charred sweetness.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup Whole Wheat Fusilli
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and bring a medium pot of salted water to a boil.
Cook the whole wheat pasta according to the package directions until al dente, then drain and set aside.
Place the chopped zucchini and red bell peppers on a baking sheet, mist lightly with oil spray, and roast for 15 minutes until tender and slightly charred.
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 5 to 7 minutes per side until fully cooked.
In a large mixing bowl, whisk together the olive oil and lemon juice to create a light dressing.
Slice the grilled chicken into bite-sized pieces.
Add the cooked pasta, roasted vegetables, and sliced chicken to the bowl with the dressing and toss thoroughly to combine.