Description
A delightful summer dish combining grilled chicken, vibrant vegetables, and hearty whole grain penne, all tossed in a zesty balsamic vinaigrette.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 3 red bell peppers, stemmed and halved
- 4 green onions, chopped
- Kosher salt and freshly cracked black pepper, to taste
- ¾ lb whole grain penne pasta
- ¼ cup + 2 tbsp balsamic vinegar
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- ½ cup olive oil, plus more as needed
- ¼ cup chopped parsley
- ½ cup basil leaves, roughly torn
- Grated parmesan cheese, for serving
Instructions
- Prepare the grill by preheating to medium-high heat. Ensure it’s clean and lightly oiled to prevent sticking.
- Season the chicken breasts and halved red bell peppers with salt and pepper. Grill them for about 6-8 minutes per side, or until cooked through.
- While the chicken and veggies grill, cook the whole grain penne pasta according to package instructions. Drain and set aside.
- Once the chicken has cooled slightly, slice it into strips and chop the grilled red bell peppers and green onions.
- Prepare the balsamic vinaigrette by whisking together balsamic vinegar, lemon zest, lemon juice, minced garlic, and olive oil in a bowl until well combined.
- In a large mixing bowl, combine the pasta, grilled chicken, red bell peppers, and green onions. Drizzle with the balsamic vinaigrette and toss until everything is well coated.
- Serve in bowls, garnished with chopped parsley, torn basil leaves, and grated parmesan cheese if desired.
Notes
For gluten-free, substitute with gluten-free pasta and for dairy-free, omit the parmesan cheese. Marinating the chicken beforehand maximizes flavor.
