Lemon Herb Chicken Pasta Bowl Recipe

About this recipe

A high-protein dinner featuring tender chicken, fresh vegetables, and a zesty lemon dressing tossed with macaroni for a satisfying and nutritious meal.

Ingredients

• 425 g Bambino Pep Elbows Macaroni
• 400 g Tendercuts Chicken Breast Boneless 400G
• 200 g Cherry Tomatoes
• 125 g Cremini Mushroom
• 200 g Old Hill Parmesan Cheese
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 50 g On1Y Black Peppercorns With Grinder
• 100 g Kale Leaf
• 100 g Zoff Garlic Powder

Instructions

1. 1. Cook 1 1/2 cups macaroni according to package directions until al dente; drain and rinse under cold running water, then set aside.
2. 2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 1/2 cups diced chicken breast and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Remove from heat and let cool slightly.
3. 3. In a large salad bowl, combine the cooked macaroni, 2 cups shredded kale, the cooked chicken, 1 cup sliced mushrooms, and 8 halved cherry tomatoes.
4. 4. In a small bowl, whisk together 1/3 cup olive oil, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, and a pinch of black pepper until smooth.
5. 5. Pour the dressing over the pasta mixture and toss gently to combine, ensuring all ingredients are evenly coated.
6. 6. Sprinkle 1/4 cup grated Parmesan cheese over the top and toss lightly again.
7. 7. Serve immediately for a fresh and flavorful dinner.