Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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!