Creamy Grilled Chicken with Lemon-Parsley Pasta & Mediterranean Veggies

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

Calories: ~620 per serving

Ingredients

For the Grilled Chicken & Sauce

2 large chicken breasts, cut into cubes

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & black pepper to taste

2 tbsp butter

1 red bell pepper, sliced

1 small onion, sliced

¾ cup heavy cream

1 tbsp Dijon mustard

1 tbsp chopped parsley

For the Lemon-Parsley Pasta

250g egg noodles or ribbon pasta

1 tbsp olive oil

Juice of ½ lemon + 2 slices for garnish

1 tbsp chopped fresh parsley

Salt to taste

For the Mediterranean Veggie Side

200g baby potatoes, boiled until tender

1 small onion, sliced into rings

1 green bell pepper, sliced

½ cup broccoli florets

6–8 Kalamata olives

1 tbsp olive oil

½ tsp oregano

Salt & pepper to taste

Instructions

Boil the pasta: Cook noodles in salted water until al dente (about 8–10 mins). Drain and toss with olive oil, lemon juice, parsley, and a pinch of salt. Set aside.

Prepare chicken: In a bowl, toss chicken cubes with olive oil, paprika, garlic powder, salt, and pepper.

Grill chicken: Sear in a hot pan or grill pan over medium-high heat for 6–8 minutes, turning until browned and fully cooked. Set aside.

Make sauce: In the same pan, melt butter. Sauté bell pepper and onion for 4 minutes. Add cream and mustard, simmer for 3–4 minutes until slightly thickened. Return chicken to pan and coat in sauce. Garnish with parsley.

Sauté veggies: In another skillet, heat olive oil. Sauté boiled baby potatoes, onion rings, bell pepper, and broccoli for 6–8 minutes. Season with oregano, salt, and pepper. Stir in olives at the end.

Assemble plate: On each plate, serve a portion of lemon-parsley pasta, saucy grilled chicken, and Mediterranean veggies. Garnish pasta with a lemon slice and parsley.

Notes & Variations

Add a pinch of chili flakes for spice in the chicken sauce.

Substitute cream with coconut milk for a dairy-free version.

Use sun-dried tomatoes or artichoke hearts for extra Mediterranean flair.