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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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 servings


  • 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!