Mediterranean Diet Pasta with Chicken and Vegetables
Indulge in the vibrant flavors of the Mediterranean with this wholesome Mediterranean Diet Pasta with Chicken and Vegetables. This nutrient-packed recipe combines tender whole grain penne pasta with juicy, seasoned chicken breasts, a colorful medley of sautéed vegetables, and a drizzle of extra virgin olive oil for a heart-healthy touch. Fresh garlic, oregano, basil, and a splash of lemon juice infuse the dish with aromatic zest, while crumbled feta cheese adds a creamy, tangy finish. With just 40 minutes from prep to plate, this easy dinner idea is perfect for busy weeknights or casual gatherings. Serve warm and enjoy a balanced, flavorful meal that celebrates Mediterranean cuisine! Keywords: Mediterranean pasta, chicken and vegetables, heart-healthy dinner, easy Mediterranean recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz whole grain penne pasta
- 2 pcs boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 3 pcs garlic cloves, minced
- 1 pc red bell pepper, sliced
- 1 pc zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cups baby spinach
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp dried oregano
- 1 tbsp fresh basil, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup feta cheese, crumbled
Instructions
Cook the whole grain penne pasta according to the package instructions until al dente. Drain and set aside.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper.
Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a couple of minutes before slicing into strips.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced red bell pepper and zucchini to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Return the sliced chicken to the skillet, then add the cooked pasta. Drizzle with lemon juice and sprinkle with dried oregano. Toss everything together until well combined and heated through.
Remove the skillet from the heat and sprinkle with fresh basil and crumbled feta cheese.
Serve the pasta warm, and enjoy your Mediterranean-inspired meal!
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 22.4 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
