CALIFORNIA VEGGIE GRILLED CHICKEN PASTA BOWLS Recipes

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The manufacturing process is very easy, you just need to adhere to the methods that we have created on this page. The adhering to are the phases of how to prepare 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!

Ingredients

  • 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

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.
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Originally posted 2018-04-14 09:16:50.