Chicken And Veggies

• total time: 1 hour

Ingredients

this baked feta, chicken, & roasted veggie pasta dish is a simple, veggie & protein packed meal ❤️ marinate chicken ahead of time, then just toss everything in a baking dish to bake while you make your pasta at night!

p.s. I tested this recipe without the feta and it was still delish with the oil & lemon as a light sauce

here’s everything you need:

lemon basil chicken:

1/3 cup olive oil

juice of 2 lemons

2 tbsp coconut aminos

4 garlic cloves, minced

1/4 cup fresh chopped basil

1 tsp salt

1/2 tsp pepper

1 + 1/2 lbs chicken breast

baked veggies/pasta:

1 lb asparagus, chopped

12oz cherry tomatoes

8oz feta

9oz pasta, cooked (I used TJs brown rice rotini)

for topping: chopped basil & lemon zest

there’s a character limit so plz refer to the full blog post for detailed instructions!)

Directions

In a bowl, add the oil, lemon, coconut aminos, garlic, basil, salt, & pepper. Whisk to combine. Place the chicken in a container. Cover in the marinade (flip to coat), put the lid on, refrigerate for at least 20 mins, or overnight for best results.

Preheat oven to 400. Transfer the chicken and the marinade to a deep baking dish. Add the veggies and mix to coat. Clear an opening in the middle of the pan to place the feta block (recipe notes on this in the blog post).

Bake for 35-45 mins, until the chicken is at internal temp of 165, feta is soft, and veggies are tender. While it bakes, boil a pot of salted water and cook the pasta.

When the chicken is done, remove from the baking dish and cut into 1/2-inch cubes. Mix the feta and veggies until there are no big chunks left. Mash the tomatoes slightly. Add back the chicken and add pasta. Mix to coat.

Serve immediately for best results, topping with basil and lemon zest. Store in an airtight container in the fridge for 3-4 days.

enjoy!! 💕