Garlic Parmesan Parsnip Fries with Spicy Yogurt Dip
![Baked Parsnip Fries with Curry-Lime Yogurt Dip]()
Roasted into crispy fries and finished with Parmesan and a spicy curry-lime yogurt dip, they’re a flavorful alternative to traditional fries.
The post Garlic Parmesan Parsnip Fries with Spicy Yogurt Dip appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Slow Cooker Pumpkin Chili With Bulgur
![Slow Cooker Pumpkin Chili With Bulghur]()
This vegan chili boasts hearty pumpkin and a hint of cinnamon. It’s thick, veggie dense and effortless to make.
The post Slow Cooker Pumpkin Chili With Bulgur appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Chicken Burrito Bowl
![Chicken Burrito Bowl | MyFitnessPal]()
This Chicken Burrito Bowl delivers seasoned chicken, hearty brown rice, and a colorful mix of fajita-style vegetables, beans, and corn. It’s easy to customize, great for meal prep, and comes together quickly.
The post Chicken Burrito Bowl appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Summer Veggie Quinoa
![Colorful tri-color quinoa salad with cucumber, tomatoes, corn and fresh herbs in white bowl]()
Try this refreshing Summer Veggie Quinoa that’s packed with vibrant flavors and healthy ingredients. Perfect for a light meal or side dish!
The post Summer Veggie Quinoa appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Egg Roll in a Bowl
![A ceramic bowl filled with a stir-fry dish comprising shredded cooked chicken, chopped green onions, carrots, and scrambled eggs. A wooden spoon rests in the bowl. Green onions on a small plate, two glasses of water, and chopsticks are placed nearby. MyFitnessPal Blog]()
This easy stir-fry brings all the flavors of classic egg roll filling into a lighter, one-pan meal so you still get that satisfying crunch without the fried wrapper.
The post Egg Roll in a Bowl appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Peruvian Quinoa Salad with Grilled Skirt Steak
![A plate of sliced grilled steak is served on a bed of quinoa, corn, spinach, and diced butternut squash. The dish rests on a wooden table, accompanied by a white bowl of salt and pepper, a glass of amber-colored liquid, and utensils placed neatly on a napkin. MyFitnessPal Blog]()
Quinoa is a protein-packed, gluten-free whole grain that cooks quickly, which is ideal on busy weeknights.
The post Peruvian Quinoa Salad with Grilled Skirt Steak appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Grilled Corn & Zucchini Flatbread
![Grilled-Corn-Zucchini-Flatbread]()
These grilled flatbreads feature fresh corn kernels, sweet zucchini and crumbled feta atop a whole-wheat crust.
The post Grilled Corn & Zucchini Flatbread appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Grilled Salmon With Spicy Mango Salsa
![Grilled Salmon With Spicy Mango Salsa]()
Grilled salmon fillets served with a creamy avocado, mango and kiwi fruit salsa, it’s like a tropical vacation on a plate.
The post Grilled Salmon With Spicy Mango Salsa appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Gas Station Gourmet: 5 Healthy Snacks for Your Next Road Trip
![Woman scanning barcode on bag of almonds with smartphone in grocery store]()
Fuel your road trip with 5 dietitian-approved gas station snacks. Check out these strategic snack combinations.
The post Gas Station Gourmet: 5 Healthy Snacks for Your Next Road Trip appeared first on MyFitnessPal Blog.
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Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
Grilled Ratatouille Spaghetti with Chicken
![]()
Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta.
The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.
![]()
Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
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