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Loaded with tons of smoky grilled veggies and chicken, this California-style grilled chicken vegetable pasta is an awesome way to use up all that summer produce!
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3 from 2 votes

California Grilled Chicken Vegetable Pasta

Loaded with tons of smoky grilled veggies and chicken, this California-style grilled chicken vegetable pasta is an awesome way to use up all that summer produce!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 5 servings
Calories 364kcal

Ingredients

  • 2 medium avocados, pitted and diced
  • 1 tablespoon lime juice
  • Kosher salt and pepper to taste
  • 2 lbs boneless skinless chicken breasts (about 4 breasts)
  • 4 tablespoons olive oil, divided
  • 1 large sweet pepper, cored and sliced
  • 1 large zucchini, sliced into half-circles
  • 1 cup cherry tomatoes
  • 2 medium cloves garlic, minced
  • 1 lb pasta (a short cut such as penne, rigatoni, farfalle, etc)
  • Shredded lettuce or alfalfa sprouts, diced fresh mozzarella, sweet corn, and fresh basil for topping

Instructions

  • Place avocado and lime in a small bowl and mash well with a fork. Season with salt and pepper to taste and set aside.
  • Place chicken breasts on a plate and drizzle with 2 tablespoons olive oil. Rub olive oil all over chicken and season with salt and pepper.
  • Place sweet pepper, zucchini, and cherry tomatoes in a large bowl and toss in remaining 2 tablespoons olive oil, garlic, and salt and pepper to taste until evenly coated.
  • Preheat an outdoor grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well.
  • Arrange chicken on grill and place vegetables in a grill basket or on a sheet of tin foil on grill. Turn chicken and toss vegetables occasionally until vegetables are charred and chicken registers 165F (cook chicken and vegetables in batches if cooking on stovetop adding additional oil as needed for pan)
  • Allow chicken and vegetables to cool slightly then transfer chicken to a cutting board and cut into cubes.
  • Cook pasta in salted boiling water until al dente. Divide between 5 serving bowls and top with grilled chicken and vegetables.
  • Top bowls with scoops of mashed avocado, shredded lettuce or alfalfa, fresh mozzarella, sweet corn, and fresh basil. Serve warm and enjoy!

Notes

Storing Instructions
Pasta is best if served immediately after assembly.

Nutrition

Serving: 1 bowl (calculated without additional toppings) | Calories: 364kcal | Carbohydrates: 30.7g | Protein: 15g | Fat: 21.5g | Saturated Fat: 3.9g | Cholesterol: 52mg | Sodium: 31mg | Potassium: 438mg | Fiber: 3.6g | Sugar: 2.6g | Calcium: 23mg | Iron: 2mg