Steps
1. Preheat the grill to medium-high heat.
2. Marinate the chicken breast with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper for at least 15 minutes.
3. Cook the tricolor pasta according to package instructions; drain and set aside.
4. While the pasta cooks, heat the remaining olive oil in a skillet over medium heat. Add the sliced zucchini and diced eggplant, sautéing until tender (about 5-7 minutes).
5. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
6. In a bowl, combine the cooked pasta with the sautéed vegetables and toss well. Season with salt and pepper.
7. Serve the pasta topped with sliced grilled chicken and diced avocado. Garnish with fresh basil if desired.