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4.80 from 5 votes

Lemon Garlic Chicken and Vegetable Pasta

This chicken and vegetable pasta recipe is a healthy and satisfying meal, packed with protein, fiber, and tons of flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken breasts cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 pint grape tomatoes sliced in half
  • 1 zucchini cut into bite-sized pieces
  • 4 cups baby spinach
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 teaspoon lemon zest
  • half of a lemon or more to taste
  • 3 cups cooked pasta about 8-10 ounces dry
  • 1 tablespoon fresh chopped parsley for garnish
  • Fresh grated Parmesan cheese if desired, for garnish
  • Lemon slices for serving

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and season with 1 teaspoon each salt, pepper and oregano. Cook, stirring often, until cooked through and no longer pink. Transfer to a plate, cover loosely with foil and set aside.
  • Add more olive oil to the skillet if necessary, then add zucchini and squash to the pan and saute for 1-2 minutes or until mostly tender.
  • Stir in spinach and season everything with salt and pepper. Saute for one minutes or until spinach has just begun to soften.
  • Push the veggies to one side and add minced garlic, lemon zest and 1 teaspoon of oregano. Sauté for about 30-60 seconds, then stir into the vegetables. Remove from heat.
  • Stir in hot cooked pasta and chicken and squeeze fresh lemon juice (from the half lemon) over the mixture.
  • Divide into serving dishes and serve immediately, garnished with fresh minced parsley if desired.

Notes

For meal prepping, divide into containers and cool for about 15-20 minutes before sealing. Enjoy warmed or cold.
Use any vegetables you like, just be sure to cook in stages, depending on how long each vegetable takes to cook.

Nutrition

Calories: 436kcal | Carbohydrates: 36g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1346mg | Potassium: 1015mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8237IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg

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