Steps
1. Preheat the grill or grill pan over medium-high heat.
2. Season the chicken breast with olive oil, salt, pepper, and Italian seasoning.
3. Grill the chicken for about 6-8 minutes on each side, or until fully cooked and juices run clear.
4. Meanwhile, toss zucchini and eggplant slices with olive oil, salt, and pepper, then grill them for about 4-5 minutes per side until tender and slightly charred.
5. Cook the tricolor pen pasta according to package instructions, then drain and set aside.
6. Plate the grilled chicken alongside the zucchini and eggplant medley, add the cooked pen pasta, and garnish with diced avocado.
7. Serve with a cup of freshly brewed black tea on the side.