Warm Roasted Chicken Salad With Whole Wheat Penne |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a super fast recipe of roasted chicken and vegetables. Light and satisfying, it's good for you. Adapted from Dr. Oz's Warm Chicken-Orzo Salad. Ingredients:
1 pint grape tomatoes |
1 red bell pepper, seeded and cut into 1/2-inch chunks |
4 celery ribs, cut into sticks, then 1/2-inch lengths |
3 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
1/4 teaspoon dried oregano |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon lemon pepper |
1 lb boneless skinless chicken breast |
1 1/2 cups whole wheat penne, uncooked |
2 tablespoons bottled lemon juice |
Directions:
1. Preheat oven to 450°F.
2. Heat water to cook pasta.
3. On one side of an 18x12 jelly roll pan, toss vegetables with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, black pepper and salt. Spread in an even layer.
4. Cut chicken breasts in half like a book, making 2 cutlets of each; then cut into 1 chunks.
5. On the other side of the same jelly roll pan, toss chicken, lemon pepper, 1 tablespoon oil and 1/8 teaspoon each of oregano and salt. Spread in an even layer.
6. Roast15 minutes or until chicken is done (160F).
7. When pasta water comes to a boil, add 1/2 teaspoon salt and cook pasta following label directions while chicken and vegetables roast.
8. Drain pasta and put into a large heatproof bowl.
9. When chicken and vegetables are done add them and any juices to the bowl with the pasta.
10. Add lemon juice and toss well.
11. Serve.
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