Creamy Grilled Chicken with Lemon-Parsley Pasta & Mediterranean Veggies

Sauté the Mediterranean Vegetables:

1. In a separate skillet, heat the olive oil over medium heat. Add the boiled baby potatoes, onion rings, green bell pepper, and broccoli florets. Sauté for 6–8 minutes, stirring occasionally until the vegetables are tender and slightly caramelized in spots.
2. Season with oregano, salt, and pepper. Stir in the Kalamata olives during the last minute of cooking, just until warmed through. Remove from heat.

Assemble the Plates:

1. On each plate, spoon a generous portion of the lemon-parsley pasta as the base. Top with the creamy grilled chicken and sauce.
2. Arrange the Mediterranean vegetables on the side for a colorful and hearty balance.
3. Garnish the pasta with a lemon slice and extra chopped parsley. Serve immediately while hot.

Notes & Variations

• Add a pinch of red chili flakes to the cream sauce for gentle heat and depth.
• Swap heavy cream with coconut milk for a dairy-free version that still delivers creamy richness.
• Mix in sun-dried tomatoes or artichoke hearts to the sautéed vegetables for extra Mediterranean flair and texture.