This dish is a vibrant, Mediterranean-inspired meal that combines protein, fresh vegetables, and zesty flavors.
Ingredients
For the Chicken:
- 2 Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tbsp Fresh lemon juice
- 2 cloves Garlic, minced
- 1 tsp Dried oregano or Italian seasoning
- Salt and black pepper to taste
For the Pasta & Mix-ins:
- 250g (8 oz) Penne pasta
- 1 cup Cherry tomatoes, halved
- 1/2 Red onion, sliced into wedges
- 2 tbsp Fresh parsley and basil, chopped
- 2 tbsp Extra virgin olive oil
- Optional: Grated Parmesan cheese or red pepper flakes
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken breasts and let them marinate for at least 15–20 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve a small splash of pasta water, then drain.
- Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Grill the chicken for 6–8 minutes per side until fully cooked and nicely charred. Let it rest for 5 minutes before slicing into strips (as shown in your image).
- Sauté the Vegetables: In the same pan, lightly sauté the red onions and cherry tomatoes for 2–3 minutes just until the tomatoes soften slightly but keep their shape.
- Assemble: Toss the cooked pasta with the sautéed vegetables, fresh herbs, and extra virgin olive oil. If it feels too dry, add a tablespoon of the reserved pasta water.
- Serve: Top the pasta with the sliced grilled chicken. Garnish with more fresh herbs and a squeeze of lemon if desired.
Quick Tip
For an extra layer of flavor, you can roast the tomatoes and onions in the oven at 200°C (400°F) for 10 minutes before tossing them with the pasta!
