Prep time: 25 min.
Total time: 40 min.
4 boneless, skinless chicken breasts ( about1½ lbs.), halved lengthwise
⅔ cup GOYA® Lemon Juice, divided
½ cup, plus 1 tbsp. GOYA® Extra Virgin Olive Oil, divided
3½ tsp. GOYA® Sazonador Total, divided
3 yellow squash and/or zucchini, diagonally cut into ½” pieces
1 large red onion, cut into wedges attached at root end
12 oz. fusilli pasta, cooked according to package directions and drained
1 lb. asparagus, trimmed
1 jar (6 oz.) GOYA® Fancy Pimientos, cut into strips
¾ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 pint grape tomatoes, halved
1 cup fresh basil, chopped
For a vegetable pasta salad that’s still loaded with protein, substitute 1 can each of GOYA® Low Sodium Kidney Beans and GOYA® Low Sodium Chick Peas for the chicken.