Dolphins Family Fit Fest Recipe: Chicken & Vegetable Citrus Pasta Salad (VIDEO)

The countdown is on for the Miami Dolphins Family Fit Fest presented by Baptist Health South Florida.

The Miami Dolphins training facility in Davie will be the venue for free health screenings, interactive fitness activities, play zones, raffles and giveaways. You can also meet the Miami Dolphins cheerleaders and Air T.D., the Dolphins’ mascot.

Dolphins Family Fit Fest will be held on Saturday, April 16, from 11 am to 2 pm at the Miami Dolphins Doctors Hospital Training Facility at Nova Southeastern University, 7500 SW 30 St., Davie, FL. Click here to RSVP for the event.

As the new football season nears, West Kendall Baptist Hospital executive chef Edgardo Llopiz will be cooking up another light and healthy recipe that is great for tailgating or a family dinner. Grilled chicken & roasted vegetable pasta salad is on today’s menu. Watch it now.

Ingredients (serves 4):

Boneless chicken breast (4)
Bow tie pasta (8 oz.)
Lemon (1)
Asparagus (6 oz.)
Cauliflower (6 oz.)
Zucchini (6 oz.)
Mushrooms (6 oz.)
Onion (2 oz.)
Organic low fat Caesar dressing (4 oz.)
Coarse Salt (3 pinches)
Organic all purpose seasoning (1/2 oz.)
Black pepper (3 pinches)
Canola oil (2 oz.)
Parsley (1/2 oz.)
Parmesan cheese (1 oz.)
Ground coriander (1/2 tsp.)
Ground ginger (1/2 tsp.)
Crushed red pepper (dash)


1. Season chicken cutlets with the organic seasoning and a quarter of the oil. Set aside and let sit for a while.
2. Rinse all vegetables under cold running water. Pat dry with paper towel. Set aside. Meanwhile grill chicken breast and place in oven for 12 to 15 minutes. Set aside.
3. Cook pasta as instructed in package. Once pasta has been cooked to desired texture, drain into a sink colander and run under cold running water until cool. Drain all water and toss pasta with a quarter of the oil.
4. Cut the lemon with rind and all into thin half moon slices, cut the zucchini into 1/4 of an inch half moon slices, cut the cauliflower florets into 1/4 of inch slices, and cut the asparagus on a bias into 1/4 of inch slices as well. Toss the vegetables together with rest of the oil, ground coriander, and ground ginger. Place the seasoned vegetable mixture on a sheet pan and roast in the oven for 10 minutes at 400 degrees.
5. Once vegetables are cooked, slice the chicken breast or cut into chunks. Chop the parsley and slice the green onions.
6. Toss pasta, roasted vegetable mixture, dressing, parsley, green onion, salt, and pepper together. Cut chicken cutlets into slices on a bias.
7. To serve place about 10 ounces of pasta salad on a plate, place one sliced chicken cutlet on top, sprinkle grated parmesan cheese on top and serve.

Nutritional Information:
Amount Per Serving
Calories from Fat 205.6
Calories 655.7
Total Fat 24.2g
Saturated Fat 4.1g
Trans Fat 0g
Cholesterol 116.3mg
Sodium 714.1mg
Total Carbohydrates 61.3g
Sugars 8.6g
Protein 50.7g
Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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