This recipe is part of the Weeknight Dinners menu for this week. The three other dishes on the menu include BBQ chicken thighs with rice and a simple slaw, heirloom flatbread with a simple side salad, and tomato and basil fried rice. The menu repurposes rice, grilled chicken, tomato sauce, herbs, and avocado, keeping food waste (and cost) low. There’s still time to join the cooking club if you’d like access to this week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

FOR THE GRILLED CHICKEN

• 3 oz chicken thighs, boneless skinless

• 1 apricot, peeled, pitted, and chopped

• 1/4 cup jar italian tomato sauce

• 1/2 Tbsp apple cider vinegar

• 1 tsp lemon juice

• 1 tsp honey

• 1/2 tsp extra virgin olive oil

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• kosher salt

• pepper

FOR THE PASTA SALAD

• 1/3 cup whole wheat penne pasta

• 1/2 cup cherry tomatoes, sliced lengthwise

• 1/4 cup fire-roasted corn

• 1 Tbsp red onion, diced

• 1/2 cup arugula

• 1/4 avocado, diced

• 1 Tbsp basil, thinly sliced or torn

• 2 tsp lemon juice

• 1 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

TO MARINATE THE CHICKEN

Place all ingredients minus the chicken in a food processor and pulse until a finely chopped sauce is made; season to taste with salt and pepper and set aside half. Rub remaining sauce over chicken; set aside to marinate while you heat the grill.

TO GRILL THE CHICKEN

Heat a grill pan over medium-high heat; lightly spray with olive or avocado oil to prevent sticking. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165° F. Top cooked chicken with reserved bbq sauce.

TO MAKE THE PASTA SALAD

Cook pasta according to package directions for al dente. Reserve 2 Tbsp of pasta water before draining.

Whisk together lemon juice, olive oil, and a splash or two of pasta water (no more than 1 Tbsp to start) in a large bowl. Season to taste with salt and pepper. Add pasta, tomatoes, corn, and onion to the bowl and gently mix to combine. Add more pasta water if needed. Fold in arugula and transfer to a serving dish. Top with chicken and avocado and finish with a few cracks of pepper.

Notes

Any short pasta will work here — penne, rotini, farfalle, or fusilli.

Use GF pasta to make GF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.