Grilled Chicken with Zucchini and Eggplant Medley

Savor the flavors of perfectly grilled chicken paired with a colorful medley of zucchini and eggplant, complemented by a small portion of tricolor pen pasta and creamy avocado. This refreshing dish is perfect for a light yet satisfying meal.

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.

1 boneless, skinless chicken breast 1 small zucchini, sliced 1 small eggplant, sliced 1/2 cup tricolor pen pasta 1/2 small avocado, diced 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon Italian seasoning 1 cup black tea (brewed)