Grilled California Avocado Chicken
This easy-to-make dish combines grilled chicken, pasta, and a fresh mixture of tomatoes and herbs, perfect for any occasion.
Ingredients
For the Chicken and Pasta
- 2 pieces boneless, skinless chicken breasts lean protein
- 1 pound penne pasta firm texture
For the Tomato Mixture
- 2 cups cherry tomatoes, halved fresh sweetness
- 1/4 cup red onion, finely chopped sharpness
- 3 cloves garlic, minced aromatic flavor
- 1/4 cup fresh basil, chopped herbaceous freshness
For the Dressing
- 1/4 cup balsamic vinegar tangy acidity
- 1/3 cup olive oil rich moisture
- 1/2 cup grated Parmesan cheese savory depth
- to taste Salt and pepper seasoning
Instructions
Preparation
- Preheat your grill or grill pan over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Once the grill is ready, grill each side of the chicken for about 5-7 minutes, until cooked through.
- Bring a pot of salted water to a boil and cook the penne pasta according to package directions.
Combining Ingredients
- Reserve a cup of pasta water, then drain the pasta and set aside.
- In a bowl, combine the cherry tomatoes, red onion, garlic, and basil, and toss gently.
- Drizzle the balsamic vinegar and olive oil over the mixture and stir to coat.
- Slice the grilled chicken into strips after resting for a few minutes.
- Combine the pasta with the tomato mixture, adding reserved pasta water if needed, then top with sliced chicken and Parmesan cheese.
Notes
Let the chicken rest before slicing to keep it juicy. Use fresh ingredients for the best flavor, and don't skip reserving pasta water to adjust the sauce.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 18gSaturated Fat: 4gSodium: 800mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!