Balsamic Roasted Veggie Pasta with Grilled Chicken 

Instructions:

1. Preheat your oven to 200°C (400°F). Line a baking tray with non-stick baking paper.
2. In a large bowl, toss the sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes with the balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking tray and lightly spray with low-calorie cooking spray.
4. Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and slightly charred.
   While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
5. Season the chicken breasts with salt and pepper. Cook the chicken on a preheated non-stick grill pan or outdoor grill over medium heat for 5–6 minutes per side, or until it’s cooked through and the juices run clear when pierced. Let the chicken rest for a few minutes before slicing it thinly.
6. In a large bowl, combine the roasted vegetables and the cooked whole wheat pasta. Toss gently to coat everything with the balsamic juices.
7. Serve the pasta and vegetables topped with the sliced grilled chicken and a generous sprinkle of fresh basil leaves.