Roasted Veggie Penne with Lemon Herb Chicken
Colorful Roasted Vegetable Penne with Zesty Herb Chicken
Ingredients:
2 boneless, skinless chicken breasts
1 lemon (zest and juice)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 cups cherry tomatoes, halved
3 cloves garlic, minced
12 oz (340g) penne pasta
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a bowl, mix olive oil, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
Coat chicken breasts with half of the marinade and let sit for 10 minutes.
Toss the bell peppers, zucchini, onion, tomatoes, and garlic with the remaining marinade. Spread on the prepared baking sheet.
Nestle the chicken breasts among the vegetables.
Roast for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.
Meanwhile, cook the penne pasta according to package instructions. Drain and set aside.
Slice the roasted chicken and toss the pasta with the roasted vegetables and parsley.
Serve the sliced chicken on top of the pasta and vegetables, and garnish with extra lemon zest if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4 servings