In a meal prep rut? My gluten-free and dairy-free pasta salad is a delicious solution for the week ahead! Reclaim your Sundays by getting ahead for the week! Scaries sorted. @Pacific Foods #TGISunday #PacificPartner Recipe👇🏼 Ingredients: 1 red bell pepper, sliced 1 zucchini, sliced 1 red onion, sliced 2 cups cherry tomatoes 1 pound (450g) boneless, skinless chicken thigh 4 tablespoons olive oil, divided 1 teaspoon garlic powder 1 teaspoon smoked paprika 5 1/2 cups Pacific Foods® Free Range Chicken Broth, divided 2 tablespoons Dijon-style mustard 1 tablespoon honey 1 teaspoon lemon juice 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 12 ounces (340g) gluten free penne pasta (or your choice of fusilli or rigatoni works well) Instructions STEP 1 Preheat oven to 425°F. Line a large sheet pan with parchment paper. STEP 2 Place the sliced bell pepper, zucchini, red onion, and cherry tomatoes on the sheet pan. Season the chicken thighs (or chosen protein) with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange the seasoned chicken (or protein) in the middle of the sheet pan and surround it with the vegetables. In a small bowl, whisk 1 1/2 cups chicken broth, 1 tablespoon olive oil, Dijon mustard, honey, lemon juice, and thyme. Pour over the chicken and vegetables. STEP 3 Roast the chicken and vegetables in the preheated over for 25-30 minutes, flipping the chicken halfway through to ensure it cooks evenly. STEP 4 While the chicken and vegetables are roasting, combine the pasta, 4 cups chicken broth, and 1 tablespoon olive oil in an oven-safe dish and cover. Bake for 8 minutes, stir and an additional 5 minutes. STEP 5 Once the chicken and vegetables are done, slice the chicken and toss it along with the roasted vegetables into the pasta mixture. STEP 6 Transfer the pasta to a serving dish. Top with grated Parmesan cheese and fresh parsley for garnish, if desired. Enjoy! - @chefbae