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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