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 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 5servings
Ingredients
2lbschicken breastscut in half widthwise
1medium sweet peppersliced
2medium zucchinisliced
1cupcherry tomatoeshalved
4tablespoonsolive oildivided
4clovesgarlicminced and divided
Salt and pepper to taste
2ripe avocadosdiced
1tablespoonlime juice
Salt and pepper to taste
1lbrigatoni pastacooked according to package instructions
1cupalfalfa sprouts
1cupshredded lettuce
1cupsweet corn
2tablespoonsminced fresh basil
Instructions
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!