California Veggie Grilled Chicken Pasta Bowls
Loaded with just about every veggie on the planet and lots of grilled chicken, these super-fresh and healthy, California-style pasta bowls are an awesome way to use up all that summer produce!
- 2 lbs chicken breasts cut in half widthwise
- 1 medium sweet pepper sliced
- 2 medium zucchini sliced
- 1 cup cherry tomatoes halved
- 4 tablespoons olive oil divided
- 4 cloves garlic minced and divided
- Salt and pepper to taste
- 2 ripe avocados diced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 lb rigatoni pasta cooked according to package instructions
- 1 cup alfalfa sprouts
- 1 cup shredded lettuce
- 1 cup sweet corn
- 2 tablespoons minced fresh basil
Make the chicken and veggies: Place chicken breasts and sweet peppers/zucchini/tomatoes in two separate bowls. Drizzle 2 tablespoons of olive oil over each and stir 2 cloves minced garlic into each. Sprinkle both liberally with salt and pepper.
Grill veggies and chicken over medium-high heat until chicken registers 165F and veggies are tender, about 10 minutes. Keep warm and set aside.
Place avocado in a medium bowl, and mash thoroughly with lime juice and salt and pepper to taste.
Assemble the bowls: Divide cooked rigatoni pasta between 5 serving bowls, and evenly distribute veggies and chicken, alfalfa sprouts, lettuce, and corn between each bowl. Sprinkle each bowl with minced basil and serve!