Lemon Chicken Pasta with Roasted Zucchini
Zesty Lemon Chicken Penne with Roasted Zucchini Ribbons
Ingredients:
2 boneless, skinless chicken breasts, cubed
2 medium zucchinis, sliced into half-moons
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Salt to taste
250g (about 9 oz) penne pasta
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley
Directions:
Preheat your oven to 400°F (200°C). Toss the sliced zucchini with 1 tablespoon of olive oil, a pinch of salt and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
While the zucchini roasts, bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add cubed chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and golden.
Add minced garlic, lemon zest, and lemon juice to the chicken, stir well, and cook for another 1–2 minutes.
Toss in the roasted zucchini and cooked penne pasta, stirring to combine everything evenly.
Remove from heat and mix in Parmesan (if using) and chopped parsley.
Serve warm with an extra sprinkle of lemon zest or fresh herbs if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 4 servings