Categories: Healthy

Ingredients

• 2 lbs chicken breasts, cut in half widthwise
• 1 medium sweet pepper, sliced
• 2 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced and divided
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 lb rigatoni pasta, cooked according to package instructions
• 1 cup alfalfa sprouts
• 1 cup shredded lettuce
• 1 cup sweet corn
• 2 tablespoons minced fresh basil

Directions

1. Make the chicken and veggies: Place chicken breasts and sweet peppers/zucchini/tomatoes in two separate bowls. Drizzle 2 tablespoons of olive oil over each and stir 2 cloves minced garlic into each. Sprinkle both liberally with salt and pepper.
2. Grill veggies and chicken over medium-high heat until chicken registers 165F and veggies are tender, about 10 minutes. Keep warm and set aside.
3. Place avocado in a medium bowl, and mash thoroughly with lime juice and salt and pepper to taste.
4. Assemble the bowls: Divide cooked rigatoni pasta between 5 serving bowls, and evenly distribute veggies and chicken, alfalfa sprouts, lettuce, and corn between each bowl. Sprinkle each bowl with minced basil and serve!

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