Lemon Herb Chicken Pasta with Zucchini & Cherry Tomatoes

A bright, high-protein pasta tossed with grilled chicken, seasonal vegetables, and a zesty lemon-herb olive oil dressing.

Ingredients

Protein & Pasta:

• 2 medium chicken breasts (about 1 lb), grilled or pan-seared

• 8 oz whole wheat pasta (penne or fusilli work great)

Veggies:

• 1 medium zucchini, sliced thin

• 1 cup cherry tomatoes, halved

• 2 cups baby spinach

• 1 clove garlic, minced

Lemon-Herb Dressing:

• Juice & zest of 1 lemon

• 1 tbsp extra virgin olive oil

• 1 tbsp chopped fresh basil or parsley

• 1 tsp Dijon mustard (optional for tang)

• Salt & black pepper to taste

Directions

Cook the Pasta:

• Boil pasta according to package instructions. Drain and rinse under cold water if you’re serving chilled.

Cook the Chicken:

• Season chicken with salt, pepper, and a pinch of Italian seasoning.
• Grill or pan-sear for 4–5 minutes per side. Let rest, then slice.

Sauté the Veggies:

• In a skillet, lightly sauté zucchini and garlic in a bit of olive oil until just tender (2–3 minutes). Add tomatoes and spinach, and cook for 1 more minute.

Make the Dressing:

• Whisk together lemon juice, zest, olive oil, Dijon, herbs, salt, and pepper.

Assemble:

• Toss the cooked pasta with sautéed veggies, sliced chicken, and dressing. Serve warm or cold.

Optional Add-ons:

• Crumbled feta or goat cheese
• Toasted pine nuts or pumpkin seeds
• A sprinkle of chili flakes for kick