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Warm Roasted Chicken Salad With Whole Wheat Penne

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“This is a super fast recipe of roasted chicken and vegetables. Light and satisfying, it's good for you. Adapted from Dr. Oz's Warm Chicken-Orzo Salad.”

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Heat water to cook pasta.
  3. On one side of an 18x12" jelly roll pan, toss vegetables with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, black pepper and salt. Spread in an even layer.
  4. Cut chicken breasts in half like a book, making 2 cutlets of each; then cut into 1" chunks.
  5. On the other side of the same jelly roll pan, toss chicken, lemon pepper, 1 tablespoon oil and 1/8 teaspoon each of oregano and salt. Spread in an even layer.
  6. Roast15 minutes or until chicken is done (160F).
  7. When pasta water comes to a boil, add 1/2 teaspoon salt and cook pasta following label directions while chicken and vegetables roast.
  8. Drain pasta and put into a large heatproof bowl.
  9. When chicken and vegetables are done add them and any juices to the bowl with the pasta.
  10. Add lemon juice and toss well.
  11. Serve.

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