Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ¾ lb whole grain penne pasta
- 3 red bell peppers
- 4 green onions
- 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
Instructions
- Preheat your grill over medium-high heat. Season chicken with salt and pepper, then grill for 6-7 minutes per side until cooked through. Let rest before slicing.
- Boil pasta in salted water according to package instructions until al dente. Drain and cool under cold water.
- Grill the halved bell peppers until charred (about 4-5 minutes), then chop into bite-sized pieces.
- In a bowl, whisk together balsamic vinegar, lemon zest, lemon juice, minced garlic, and olive oil to make the dressing.
- In a large mixing bowl, combine sliced chicken, cooked pasta, grilled peppers, green onions, parsley, and basil. Drizzle with dressing and toss to coat evenly.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 425
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg