Categories: Healthy
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
Directions
- 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!