Mediterranean-Inspired Chicken Caprese Pasta Salad Bowls | Prep School | EatingWell

mozzarella balls

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces calories while maintaining flavor.

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein alternative.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar offers a similar tang at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil provides a neutral flavor at a lower cost.

Preheat the oven to 425°F.

Drizzle 2 teaspoons of olive oil over 6 chicken thighs, then season with salt, black pepper, and dried oregano. Toss to coat.

Place the chicken thighs on a sheet pan lined with a reusable silicone topper or parchment paper.

Bake the chicken for 18 minutes.

While the chicken is baking, bring a pot of water to a boil and add 8 ounces of whole wheat rotini pasta. Cook for 10 minutes.

After the pasta is cooked, strain it and cool it down with cold water to stop the cooking process.

In a blender, add 1/2 cup of fresh basil leaves, 1 quartered shallot, 1/4 cup of olive oil, 3 tablespoons of red wine vinegar, 2 teaspoons of dijon mustard, 1 tablespoon of honey, and 1/4 teaspoon each of salt and black pepper. Blend until smooth.

Chop the baked chicken into pieces, aiming for about 2 cups worth.

In meal prep containers, start with a base of spinach, using almost the entire 5-ounce package.

Add 1 cup of the cooked whole wheat rotini pasta to each container.

Add 1/2 cup of halved grape tomatoes to each container.

Add 1/2 cup of chopped chicken to each container.

Top with mozzarella pearls, packing the containers for the week ahead.

Store the dressing separately to add just before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens