Baked Feta, Chicken, & Rasted Veggie Pasta
Serves 2
0 mins total
this baked feta, chicken, & roasted veggie pasta dish is a simple, veggie & protein packed meal
0 servings
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In a bowl, add the oil, lemon, coconut aminos, garlic, basil, salt, & pepper. Whisk to combine. Place the chicken in a container. Cover in the marinade (flip to coat), put the lid on, refrigerate for at least 20 mins, or overnight for best results. Preheat oven to 400. Transfer the chicken and the marinade to a deep baking dish. Add the veggies and mix to coat. Clear an opening in the middle of the pan to place the feta block (recipe notes on this in the blog post). Bake for 35-45 mins, until the chicken is at internal temp of 165, feta is soft, and veggies are tender. While it bakes, boil a pot of salted water and cook the pasta. When the chicken is done, remove from the baking dish and cut into 1/2-inch cubes. Mix the feta and veggies until there are no big chunks left. Mash the tomatoes slightly. Add back the chicken and add pasta. Mix to coat. Serve immediately for best results, topping with basil and lemon zest. Store in an airtight container in the fridge for 3-4 days. enjoy!! 💕
