CALIFORNIA VEGGIE GRILLED CHICKEN PASTA BOWLS RECIPE

CALIFORNIA VEGGIE GRILLED CHICKEN PASTA BOWLS RECIPE

Ingredients

  • 2 lbs chicken breasts cut in half widthwise
  • 1 medium sweet pepper sliced
  • 2 medium zucchini sliced
  • 1 cup cherry tomatoes halved
  • 4 tablespoons olive oil divided
  • 4 cloves garlic minced and divided
  • Salt and pepper to taste
  • 2 ripe avocados diced
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 lb rigatoni pasta cooked according to package instructions
  • 1 cup alfalfa sprouts
  • 1 cup shredded lettuce
  • 1 cup sweet corn
  • 2 tablespoons minced fresh basil

Instructions

  1. Make the chicken and veggies: Place chicken breasts and sweet peppers/zucchini/tomatoes in two separate bowls. Drizzle 2 tablespoons of olive oil over each and stir 2 cloves minced garlic into each. Sprinkle both liberally with salt and pepper.
  2. Grill veggies and chicken over medium-high heat until chicken registers 165F and veggies are tender, about 10 minutes. Keep warm and set aside.
  3. Place avocado in a medium bowl, and mash thoroughly with lime juice and salt and pepper to taste.
  4. Assemble the bowls: Divide cooked rigatoni pasta between 5 serving bowls, and evenly distribute veggies and chicken, alfalfa sprouts, lettuce, and corn between each bowl. Sprinkle each bowl with minced basil and serve!
Recipe source: wholeandheavenlyoven

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