Pasta Primavera Garden Bowl

The Dish

Enjoy a balanced meal that is chockfull of hearty whole grains, nutritious vegetables, and lean protein. The base of this pasta primavera garden bowl is whole wheat penne pasta noodles. Topping the noodles are oven-baked veggies and boneless skinless chicken breast. The chicken and veggies (zucchini, yellow squash, green beans, bell pepper, tomato, onion, and garlic) are simply tossed with an Italian seasoning and a light sprinkle of salt and pepper — just enough seasoning to highlight the natural flavors. The dressing is a quick combination of low-fat Greek yogurt and vinegar for a lighter, yet creamy, addition.

Prepping Ahead/Time-Saving Tips

To save on time or as a meal prep ahead option, feel free to bake the chicken and veggies, cool them, and refrigerate them until ready to assemble the salad. The components will keep in the refrigerator for a couple of days. Cooking your pasta noodles ahead of time (cooling and refrigerating) is also a big time saver.

Time:

20 Minutes

Difficulty:

Ingredients

pan release spray
2 oz. raw boneless skinless chicken breast diced
½ tsp. italian seasoning
¼ cup zucchini diced
¼ cup yellow squash diced
¼ cup green beans quartered
¼ cup red bell pepper diceed
¼ cup tomato halved or quartered
2 Tbsp. red onion peeled and diced

1 tsp. garlic peeled and minced
1 cup whole wheat penne cooked according to the instructions on the package
1 Tbsp. low fat greek yogurt
2 tsp. red wine vinegar
½ tsp. italian seasoning
¼ tsp. black pepper
½ oz. parmesan grated
2 tsp. basil chopped
½ tsp. olive oil