Warm Roasted Chicken Salad With Whole Wheat Penne

"This is a super fast recipe of roasted chicken and vegetables. Light and satisfying, it's good for you. Adapted from Dr. Oz's Warm Chicken-Orzo Salad."
 
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photo by Deb Wolf photo by Deb Wolf
photo by Deb Wolf
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 450°F.
  • Heat water to cook pasta.
  • On one side of an 18x12" jelly roll pan, toss vegetables with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, black pepper and salt. Spread in an even layer.
  • Cut chicken breasts in half like a book, making 2 cutlets of each; then cut into 1" chunks.
  • On the other side of the same jelly roll pan, toss chicken, lemon pepper, 1 tablespoon oil and 1/8 teaspoon each of oregano and salt. Spread in an even layer.
  • Roast15 minutes or until chicken is done (160F).
  • When pasta water comes to a boil, add 1/2 teaspoon salt and cook pasta following label directions while chicken and vegetables roast.
  • Drain pasta and put into a large heatproof bowl.
  • When chicken and vegetables are done add them and any juices to the bowl with the pasta.
  • Add lemon juice and toss well.
  • Serve.

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RECIPE SUBMITTED BY

My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
 
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