# What You’ll Use:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced into half-moons
11 - 1 small red onion, sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets
→ Pasta
14 - 12 ounces penne pasta
15 - 1 tablespoon olive oil
16 - ¼ cup reserved pasta water
→ Finish
17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon, optional
20 - Extra salt and pepper, to taste
# How-To:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
03 - Place seasoned chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.
04 - Roast for 20–25 minutes, until the chicken is cooked through with an internal temperature of 165°F and vegetables are tender. Remove from oven and let chicken rest 5 minutes, then slice thinly.
05 - Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
06 - In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.
07 - Stir in Parmesan, fresh parsley, and lemon zest if using. Adjust seasoning with salt and pepper to taste.
08 - Transfer to serving dishes immediately, garnished with extra Parmesan and fresh parsley.
