Paleo Pasta Salad with Chicken and Vegetables
Elevate your summer meals with this vibrant Paleo Pasta Salad with Chicken and Vegetables, a wholesome, grain-free twist on a classic favorite. Packed with tender grilled chicken, nutrient-rich zucchini noodles (zoodles), and a burst of fresh, colorful vegetables like cherry tomatoes, red bell pepper, and cucumber, this salad is as nutritious as it is delicious. A zesty olive oil and lemon dressing enhances the natural flavors, while fresh basil adds a fragrant, herby finish. Perfect for meal prep, picnics, or a light dinner, this paleo-friendly recipe takes just 35 minutes from start to finish and celebrates clean eating without sacrificing taste.
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Ingredients
- 4 cups zucchini noodles (zoodles)
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 whole red bell pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup fresh basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by marinating the chicken breasts. In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, garlic powder, salt, and black pepper. Coat the chicken breasts thoroughly with the marinade and set aside for at least 10 minutes.
Step 2
While the chicken is marinating, spiralize the zucchini if not already done, creating zoodles. Set aside in a large mixing bowl.
Step 3
Chop the red bell pepper into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add all these vegetables to the bowl with the zoodles.
Step 4
Preheat a grill or grill pan over medium heat. Drizzle a little olive oil on the grill to prevent sticking.
Step 5
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and juices run clear. Remove from heat and let them rest for a few minutes before slicing into strips.
Step 6
Add the grilled chicken slices to the bowl with the vegetables. Tuck in fresh basil leaves for added flavor.
Step 7
In a small bowl, whisk remaining olive oil and lemon juice together, pour over the salad, and toss until evenly coated.
Step 8
Serve immediately or store in the fridge to allow flavors to develop further before enjoying.
Nutrition Facts
| Serving size | (1193.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 921.5 |
| Total Fat 52.7g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 206.4mg | 0% |
| Sodium 2017.4mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 22.2g | |
| Protein 76.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.6mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2637.4mg | 0% |
Source of Calories