Garlic Parmesan Grilled Veggies Recipe By Tasty

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

Steps:

• Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
• Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• In a small bowl, blend the salt, pepper, onion powder, and paprika.
• Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
• Preheat oven to 400˚F (200˚C).
• Lightly mix the veggies on the pan with your hands to coat with the spices.
• Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
• Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
• Enjoy!