# 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 - 1/2 teaspoon salt
08 - 1/2 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 oz penne pasta
15 - 1 tablespoon olive oil
16 - 1/4 cup reserved pasta water
→ Finish
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon (optional)
20 - Extra salt and pepper, to taste
# How To Make It:
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 is cooked through (internal temperature reaches 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 directions until al dente. Reserve 1/4 cup pasta water before draining.
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 cheese, fresh parsley, and lemon zest if using. Adjust seasoning with additional salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan cheese and parsley.
