Roasted Vegetable Penne with Herbed Chicken
Savory Herbed Chicken over Roasted Veggie Penne
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper, to taste
2 cups penne pasta
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil (for vegetables)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C).
In a bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic with 2 tablespoons olive oil. Season with salt and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly charred.
Meanwhile, cook penne pasta according to package instructions. Drain and set aside.
Season chicken breasts with oregano, thyme, garlic powder, salt, and pepper.
In a skillet over medium heat, heat 2 tablespoons olive oil. Cook chicken breasts for 6–7 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice.
In a large bowl, combine roasted vegetables, cooked penne, and Parmesan cheese. Toss to coat.
Serve pasta topped with sliced chicken and a sprinkle of fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 495 kcal | Servings: 4 servings