Zesty Lime Chicken with Roasted Veggie Penne
Bright Citrus Chicken Tossed with Charred Vegetables and Pasta
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
Juice and zest of 2 limes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili flakes
1 teaspoon ground cumin
Salt and pepper, to taste
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, sliced
1 cup cherry tomatoes, halved
250g penne pasta (whole wheat or regular)
1/4 cup chopped fresh cilantro
1 tablespoon sunflower seeds (optional for crunch)
Directions:
Preheat oven to 400°F (200°C).
In a bowl, combine chicken strips with lime juice, zest, olive oil, garlic, chili flakes, cumin, salt, and pepper. Let marinate for 15 minutes.
On a baking sheet, toss bell pepper, zucchini, red onion, and cherry tomatoes with a bit of olive oil, salt, and pepper. Roast for 20 minutes or until tender and lightly charred.
While veggies roast, cook penne pasta according to package instructions. Drain and set aside.
Heat a skillet over medium heat and cook the marinated chicken until golden and cooked through (about 6–8 minutes).
In a large bowl, toss the cooked penne with roasted veggies and chicken.
Garnish with chopped cilantro and sunflower seeds before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 435 kcal | Servings: 4 servings