🍝 Grilled Chicken with Mediterranean Pasta Salad and Arugula

Name: Grilled Chicken with Mediterranean Pasta Salad and Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: Elbow macaroni 500 g; Chicken breast fillets 600 g; Balsamic vinegar, light 4 tbsp; Herbs of Provence, dried 1 tbsp; Salt pinch; Zucchini 2 pcs; Bell pepper 2 pcs; Onions, red 2 pcs; Olive oil 3 tbsp; Butter 3 tbsp; Arugula 100 g; Pepper, black ground pinch

604 kcal · 30 min · 4 servings

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Ingredients

Elbow macaroni 500 g
Chicken breast fillets 600 g
Balsamic vinegar, light 4 tbsp
Herbs of Provence, dried 1 tbsp
Salt pinch
Zucchini 2 pcs
Bell pepper 2 pcs
Onions, red 2 pcs
Olive oil 3 tbsp
Butter 3 tbsp
Arugula 100 g
Pepper, black ground pinch

Instructions

1. Preheat the oven to 240 degrees Celsius with fan.
2. Bring about 4 to 5 liters of salted water to a boil in a pot.
3. Wash the chicken and pat it dry with a kitchen towel.
4. Add 4 tablespoons of balsamic vinegar, half of the Herbs de Provence, and 2 pinches of salt into a bowl.
5. Place the chicken in the marinade and set it aside.
6. Wash the zucchini and the bell pepper.
7. Remove the stems from the zucchini and bell pepper.
8. Halve the zucchini and the bell pepper lengthwise.
9. Remove the seeds from the bell pepper.
10. Cut the zucchini and bell pepper diagonally into long strips.
11. Halve the onion and peel it.
12. Cut the onion crosswise into thick strips.
13. Place the cut vegetables into a bowl.
14. Add 1 tablespoon of olive oil, the remaining spice mix, and 1 pinch of salt.
15. Mix the vegetables with the ingredients well.
16. Spread the vegetables on a baking sheet.
17. Bake the vegetables in the oven for about 12 to 15 minutes.
18. Let the vegetables cool down in the same bowl.
19. Cook the pasta in boiling salted water for about 5 minutes al dente.
20. Drain the pasta in a colander.
21. Mix the macaroni directly with the vegetables in the bowl.
22. Melt 3 tablespoons of butter and 2 tablespoons of olive oil in a pan over medium to high heat.
23. Take the chicken out of the marinade.
24. Save the marinade.
25. Fry the chicken in the butter for 2 to 3 minutes until golden brown.
26. Reduce the heat to low.
27. Add the remaining marinade.
28. Finish cooking the chicken breast covered for about 5 minutes.
29. Wash the arugula.
30. Shake the arugula dry.
31. Cut the arugula into smaller pieces if desired.
32. Mix the arugula with the pasta and vegetables.
33. Season everything with salt and pepper.
34. Serve the salad together with the chicken on plates.
35. Drizzle some of the pan juices over it.

Nutrition per serving

kcal: 604
Protein: 39 g · Fett/Fat: 24 g · Carbs: 50 g