Mediterranean Green Sauce Pasta with Roasted Chicken, Asparagus, Broccoli & Tomatoes
This colorful pasta dish combines tender roasted chicken with caramelized asparagus, broccoli, and burst tomatoes, all tossed in a zesty, herb-loaded Mediterranean green sauce. It’s a feel-good meal full of protein, vegetables, and fresh herbaceous flavor — bright, bold, and balanced.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Roasted Chicken & Veggies:
2 boneless skinless chicken breasts (or thighs)
1½ cups broccoli florets
1 cup cherry tomatoes
1 bunch asparagus, trimmed and cut into thirds
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
For the Pasta:
8 oz penne or fusilli pasta
Salted water, for boiling
For the Mediterranean Green Sauce:
1 cup fresh parsley (packed)
½ cup fresh basil or mint
1 small garlic clove
Juice of 1 lemon
¼ cup olive oil
2 tbsp grated Parmesan (optional)
Salt & pepper, to taste
Optional: 1 tbsp Greek yogurt or tahini for creaminess
Instructions:
1. Roast the Chicken & Vegetables:
Preheat oven to 425°F (220°C).
Toss chicken and vegetables on a baking sheet with olive oil, oregano, garlic powder, salt, and pepper.
Roast for 22–25 minutes, flipping halfway, until chicken is cooked through and veggies are golden.
Let chicken rest, then slice.
2. Cook the Pasta:
Meanwhile, boil salted water and cook pasta until al dente.
Reserve ½ cup pasta water, then drain and set aside.
3. Make the Green Sauce:
In a blender or food processor, combine parsley, basil (or mint), garlic, lemon juice, olive oil, Parmesan, salt, and pepper.
Blend until smooth. Add a bit of pasta water or yogurt to adjust consistency if needed.
4. Combine Everything:
In a large bowl or pan, toss cooked pasta with green sauce and a splash of reserved pasta water.
Fold in roasted chicken and vegetables. Toss until well coated.
5. Serve:
Garnish with extra herbs, lemon zest, or a sprinkle of feta or pine nuts if desired. Serve warm or at room temperature.
Tips & Variations:
Make it vegetarian: Use roasted chickpeas or white beans instead of chicken.
Add richness: Top with a spoonful of whipped feta or a drizzle of balsamic glaze.
Want more spice? Add red pepper flakes or a spoon of harissa to the sauce.
❓ Frequently asked questions FAQ:
Q: Can I make the green sauce in advance?
A: Yes! Store it in an airtight container in the fridge for up to 3 days.
Q: Can I use frozen veggies?
A: Yes, but roast them from frozen at high heat to avoid sogginess.
Q: Can I serve this cold like a pasta salad?
A: Absolutely — it’s delicious both warm and chilled!
Nutrition information
Calories: 520
Protein: 36g
Carbs: 45g
Fat: 22g
Fiber: 6g