YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Roasted Veggie Pasta Bowl
Grilled chicken and roasted zucchini tossed with whole wheat penne and olive oil, finished with a sprinkle of fragrant fresh basil.
INGREDIENTS
1.75 oz Grilled Chicken Breast, sliced
0.5 cup Cooked Whole Wheat Penne
0.5 cup Sliced Zucchini
0.25 cup Chopped Red Bell Pepper
1 tsp Extra Virgin Olive Oil
Fresh basil leaves for garnish
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of salt and pepper.
Spread the vegetables on a baking sheet and roast for 12 to 15 minutes until tender and slightly browned.
While the vegetables roast, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.
Cook the whole wheat penne in boiling water according to the package instructions until al dente, then drain.
In a large bowl, combine the cooked pasta, roasted vegetables, and grilled chicken.
Drizzle with the remaining olive oil and toss gently to coat.
Garnish with torn fresh basil leaves before serving.