1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups) (I used spring mix, or spinach would be great!)
¾ cups chopped fresh basil leaves
¼ cup chopped fresh flat-leaf parsley
2 lemons, juiced
⅔ cup extra-virgin olive oil
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
Instructions
In a large pot, bring the chicken broth to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the chicken, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the chicken, just until cooked through, about 1 to 2 minutes a side.
Grill the zucchini and eggplant until tender, about 4 minutes a side.
Grill the tomatoes just until grill marks appear, about 2 minutes.
Add the orzo, cannellini beans, arugula (or salad mix/spinach), basil, and parsley to the bowl.
Cut the chicken into pieces.
Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes.
Add the vegetables to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper.
Toss to combine.
Finally, add some salad mix, spinach or the arugula in the bottom of a bowl and top with pasta and veggie mixture, then serve.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-neapolitan-salad/