Grilled California Avocado Chicken
A colorful and satisfying meal featuring grilled chicken, fresh vegetables, and a tangy balsamic vinaigrette, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts grilled and sliced
- 1 pound penne pasta cooked until al dente
- 2 cups cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh basil chopped, added just before serving
- 1/4 cup balsamic vinegar to taste
- 1/3 cup olive oil to taste
- 1/2 cup grated Parmesan cheese for topping
- to taste salt and pepper for seasoning
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, then drain and set aside.
Grilling the Chicken
- Preheat your grill or grill pan and lightly oil it to prevent sticking. Grill the chicken breasts until browned and cooked through, then slice and keep warm.
Mixing the Veggies
- In a large bowl, combine the halved cherry tomatoes, red onion, and minced garlic. This will add freshness to the dish.
Combining Pasta and Veggies
- Gently toss the cooked penne pasta with the vegetables, allowing the pasta to absorb some of the tomato juices.
Adding Dressings
- Drizzle the balsamic vinegar and olive oil over the pasta and vegetable mixture. Toss gently to coat everything evenly.
Final Assembly
- Add the sliced grilled chicken on top and sprinkle with fresh basil and grated Parmesan cheese. Toss gently to combine.
- Season with salt and pepper to taste, and give the final toss.
Notes
For the best flavor, let the chicken rest after grilling and add fresh basil right before serving. Adjust seasoning and vinegar to personal taste.