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Fresh parsley or basil for garnish (optional)
Grated Parmesan or crumbled feta (optional)
Instructions
Marinate the Chicken:
In a bowl, combine garlic, lime juice and zest, olive oil, paprika, chili flakes, salt, and pepper.
Add chicken breasts, coat well, and marinate for at least 20–30 minutes (or up to 2 hours in the fridge).
Cook the Pasta:
Boil penne pasta in salted water according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat.
Cook chicken 5–6 minutes per side, or until cooked through and nicely charred.
Let it rest 5 minutes, then slice into strips.
Sauté the Vegetables:
In a large skillet, heat 1 tbsp olive oil.
Add onion, zucchini, and bell peppers. Sauté 4–5 minutes.
Add cherry tomatoes, Italian seasoning, salt, and pepper. Cook another 2–3 minutes until tender but still vibrant.
Combine:
Add cooked penne to the skillet with veggies. Toss to combine and heat through.
Add the sliced chicken on top or stir it in.
Serve:
Garnish with fresh herbs and cheese if using.
Serve warm with an extra squeeze of lime if desired.
✅ Tips:
You can substitute chicken with shrimp or tofu for variation.
Add spinach or arugula for extra greens.
A drizzle of balsamic glaze on top adds great flavor contrast!
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