Grilled Veggie & Chicken Pasta

When it comes to enjoying the summer season, BBQ meals are truly one of my favourite parts. Therefore, I’m a huge fan of this Grilled Veggie & Chicken Pasta that will surely delight your taste buds. After all, BBQ foods just taste sweeter since applying heat causes caramelization, grill marks and that delicious brown crust. At Dietetic Directions, when I mention BBQ meal ideas to clients, I universally get a smile. People simply LOVE BBQ’ing. It’s fast, it’s easy, and it’s oh-so-delicious.

Meal Prep Ingredients:

When you are firing up the BBQ, be sure to add extra meat and veggies to the grill. This is a powerful Meal Prep strategy so you have pre-cooked items ready for future meals. For example, this Grilled Veggie & Chicken Pasta is ideal as a packed lunch or a speedy dinner option. Also, for other ideas, you could add your extra grilled veggies and meat/fish/halloumi to salads, soups, lentil salads, sauces or wraps.

Here’s the leftover grilled peppers, zucchini, eggplant, halloumi and chicken from the BBQ. Now it’s ready to be added to our Grilled Veggie & Chicken Pasta Salad recipe!

Be sure to batch-cook on the BBQ! Your future self will enjoy these BBQ flavours added to meals.

Little Planning Ahead Goes a Long Way!

We hope you enjoy the BBQ season and try batch cooking ingredients or components of your meals for a speedier meal assembly. Remember, a little work in advance could also mean you are marinating meat or pre-chopping your veggies. This WILL save you time later and quicken the meal prep process.

Here’s our BBQ dinner and the leftovers were used in this Grilled Veggie & Chicken Pasta Salad recipe.

In summary, preparing larger amounts of foods will help your future self be ready with speedier meals. Enjoy your next BBQ night and grill up a variety of foods! Additionally, plan to have leftovers that can be combined with a starch, like pasta, for an entirely new meal the next day!

Grilled Veggie & Chicken Pasta Recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Serves: 4-6

Ingredients:

• 375 grams pasta, tricoloured
• 4 chicken breasts, sliced into thin fillets
• 1 lemon, juiced
• 4 tbsp olive oil, divided for chicken marinade and coating veggies
• 2 tsp oregano
• 1 tsp red pepper flakes
• Kosher salt and pepper
• 3 bell peppers, sliced
• 1 large eggplant, sliced into large coins
• 1 zucchini, sliced
• ½ cup Italian Parsley, chopped
• 1/3 cup feta, crumbled
• 2 tbsp oregano
• ½ cup olive oil
• ¼ cup red wine vinegar

Directions for Grilled Veggie & Chicken Pasta Salad

1. Marinate chicken breast with lemon juice, use approximately 2 tbsp of oil, oregano, red pepper flakes, Kosher salt and pepper overnight or ideally at least two hours.
2. Cook pasta according to package directions and place in large glass container in the fridge.
3. Toss cut peppers, eggplant and zucchini in oil, with sprinkle salt and pepper. They should look lightly glazed with approximately 2 tbsp of oil.
4. Grill your veggies and chicken until desired doneness with visible char marks. Set veggies and meat aside.
5. In a large bowl, combine cooled pasta with diced BBQ chicken and grilled veggies.
6. Next, pour 1/2 cup of olive oil, 1/4 cup red wine vinegar over and toss pasta to coat. Add in Italian parsley, crumbled feta and oregano. Taste pasta and adjust seasoning as desired.
7. Garnish before serving with extra fresh parsley.

Grilled Veggie & Chicken Pasta

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Grilled Veggie & Chicken Pasta is ideal for meal prepping for quick and easy lunches or dinners.

Print

Ingredients

• 375 grams pasta, tricoloured
• 4 chicken breasts, sliced into thin fillets
• 1 lemon, juiced
• 3 tbsp olive oil
• 2 tsp oregano
• 1 tsp red pepper flakes
• Kosher salt and pepper
• 3 bell peppers, sliced
• 1 large eggplant, sliced into large coins
• 1 zucchini, sliced
• ½ cup Italian Parsley, chopped
• 1/3 cup feta, crumbled
• 2 tbsp oregano
• ½ cup olive oil
• ¼ cup red wine vinegar

Instructions

1. Marinate chicken breast with lemon juice, oil, oregano, red pepper flakes, Kosher salt and pepper overnight or ideally at least two hours.
2. Cook pasta according to package directions and place in large glass container in the fridge.
3. Toss cut peppers, eggplant and zucchini in oil, with sprinkle salt and pepper. They should look lightly glazed with oil.
4. Grill your veggies and chicken until desired doneness with visible char marks. Set veggies and meat aside.
5. In a large bowl, combine cooled pasta with diced BBQ chicken and grilled veggies.
6. Next, pour 1/2 cup of olive oil, 1/4 cup red wine vinegar over and toss pasta to coat. Add in Italian parsley, crumbled feta and oregano. Taste pasta and adjust seasoning as desired.
7. Garnish before serving with extra fresh parsley.