Garlic Roasted Veggie Pasta with Lemon Chicken
Zesty Lemon Chicken with Garlic-Roasted Veggies over Penne
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil (divided)
2 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 yellow squash, sliced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
Salt and black pepper to taste
250g (about 9 oz) penne or pasta of choice
2 tablespoons fresh parsley, chopped
Optional: grated Parmesan or a dairy-free alternative
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss red bell pepper, zucchini, yellow squash, and cherry tomatoes with 1 tablespoon olive oil, minced garlic, oregano, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25–30 minutes until golden and tender.
While the vegetables roast, cook the penne pasta according to package instructions. Drain and set aside.
In another bowl, marinate the chicken breasts in lemon juice, lemon zest, remaining olive oil, salt, and pepper for at least 10 minutes.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 5–7 minutes per side, or until golden and fully cooked through. Let rest for 5 minutes, then slice thinly.
In a large bowl or serving dish, combine the cooked pasta, roasted veggies, and lemon chicken. Garnish with chopped parsley and optional Parmesan. Serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings