# What you need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
05 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced into half-moons
11 - 1 small red onion, sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets
→ Pasta
14 - 12 ounces penne pasta
15 - 1 tablespoon olive oil
16 - ¼ cup reserved pasta water
→ Finish
17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon, optional
20 - Extra salt and pepper to taste
# Steps to follow:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
03 - Place chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.
04 - Roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender. Remove from oven. Let chicken rest for 5 minutes, then slice thinly.
05 - Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
06 - In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.
07 - Stir in Parmesan, fresh parsley, and lemon zest if using. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and fresh parsley.
