YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Roasted Broccoli and Cherry Tomatoes
Grilled chicken and whole wheat penne tossed with roasted broccoli and burst cherry tomatoes, finished with a bright lemon-oregano vinaigrette and smoky charred edges.
INGREDIENTS
3.8 ounces Grilled Chicken Breast
1.5 ounces Whole Wheat Penne
1 cup Broccoli Florets
0.5 cup Cherry Tomatoes
1 tablespoon 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.
Toss the broccoli florets and halved cherry tomatoes with half of the olive oil and a pinch of salt on a baking sheet.
Roast the vegetables for 12-15 minutes until the broccoli edges are crispy and tomatoes have burst.
Cook the whole wheat penne according to the package instructions until al dente, then drain and rinse with cool water to stop the cooking process.
Season the chicken breast with salt, pepper, and the dried oregano, then grill over medium-high heat for 5-6 minutes per side until fully cooked.
Let the chicken rest for 5 minutes before slicing into thin, bite-sized strips.
In a small bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and grilled chicken strips.
Drizzle the lemon dressing over the salad and toss gently to ensure everything is evenly coated before serving.