Ingredients
4 boneless, skinless chicken thighs
2 cups cherry tomatoes
8 oz (225g) penne pasta
1/3 cup basil pesto (store-bought or homemade)
2 tbsp olive oil
1/2 cup grated Parmesan
Zest and juice of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Season chicken with salt and pepper. Heat 1 tbsp oil in a skillet, sear chicken 3-4 minutes per side until golden. Set aside to rest
Toss cherry tomatoes, garlic, oregano, 1 tbsp oil, and salt on a baking sheet. Roast 15 minutes until softened and slightly charred
Cook pasta al dente according to package instructions. Toss hot pasta with pesto until coated
Return chicken to pan, add 1 tbsp oil. Sauté tomatoes, lemon zest, and remaining olive oil. Add cooked pasta and Parmesan, mix thoroughly
Juice lemon over the dish and serve warm
Notes
Use chicken breasts for firmer texture
For vegan option, substitute Parmesan with nutritional yeast
Leftovers store well in airtight containers for 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Searing, Roasting, Stovetop
- Cuisine: Mediterranean
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg