Roasted Chicken Made Easy

  • By Jessica Cerra
  • Published Apr 14, 2014
  • Updated Apr 14, 2014 at 4:15 PM UTC
Photo: Jon Davis

Chicken Primavera

1 roasted chicken, meat
removed and chopped

12 ounces brown rice, quinoa or whole-wheat penne
1 cup asparagus, chopped
1 cup red bell pepper, chopped
1 cup eggplant, chopped
1 cup yellow squash, chopped
1 cup cherry tomatoes, halved
2 T parsley, finely chopped
3 cloves garlic, minced
2 T olive oil
1 tsp salt
½ tsp pepper
1 cup low-fat ricotta cheese
2 tsp lemon juice
1 tsp lemon zest

Cover a large, rimmed baking sheet with foil and coat with cooking spray. Toss asparagus, peppers, eggplant and squash with olive oil, salt and pepper. Roast at 425 degrees for 20 minutes, turning halfway through. (Vegetables can also be grilled five minutes per side and then chopped.) Any vegetables can be included in this recipe, so use what you have and make it colorful! Bring a large pot of water to a boil. Cook pasta for 10–14 minutes, depending on instructions. Drain pasta and immediately toss with ricotta, lemon juice and zest. Add roasted vegetables, chicken, tomatoes and parsley and stir until combined.

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FILED UNDER: Nutrition / Recipes

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