Description
A vibrant dish combining tender grilled chicken, al dente whole wheat pasta, and colorful vegetables with a creamy balsamic dressing. Balanced, refreshing, and perfect for weeknights or gatherings.
Ingredients
2 lb boneless, skinless chicken breasts
14 oz whole wheat penne pasta
2 cups cherry tomatoes, halved
1 cup diced cucumber
1 bell pepper, julienned
1/4 cup fresh cilantro, chopped
1/3 cup balsamic vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1蒜 clove, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp honey
1/4 cup plain Greek yogurt (optional for creaminess)
Instructions
Heat a skillet over medium-high heat. Sear chicken breasts with 1 tbsp oil for 6-7 minutes total until cooked through. Let rest, then slice into strips.
Boil pasta according to package instructions until al dente. Drain and rinse with cold water.
In a bowl, whisk balsamic vinegar, 2 tbsp oil, garlic, Dijon mustard, salt, pepper, and honey. Mix in Greek yogurt if using.
Toss pasta with vegetables, chicken, and dressing in a large bowl.
Chill for 15-20 minutes before serving. Garnish with cilantro.
Notes
For gluten-free option, use gluten-free pasta.
Add avocado slices and lemon wedges for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.