Lemon Pepper Pasta Salad

Preheat your oven to 400°F.

Lightly coat each chicken breast with olive oil (about 1 tbsp total), then evenly distribute 3 tsp of lemon pepper seasoning total onto both sides of each chicken breast so that they’re fully covered.

Cook the chicken on a baking sheet for about 25 minutes, flipping over halfway, until the chicken reaches an internal temperature of 165°F. Remove the cooked chicken from the sheet tray (keep the oven on) and let it rest.

While the chicken is baking, cook the pasta in boiling water 1 to 2 minutes longer than the package directions state. Drain and rinse under cold water, then toss with 1 tablespoon of olive oil.

Add the asparagus to the sheet tray and toss it with olive oil and 2 tsp lemon pepper seasoning. Bake for 10 to 12 minutes or until the asparagus is soft but not mushy.

Add the dressing ingredients to a mason jar and cover it with a lid. Shake until combined.

Cut the chicken into bite-sized pieces, then add it to the cooked pasta with the asparagus, onion, manchego, parsley, and dressing and gently mix so that everything is combined.

Cover the pasta bowl and set it aside to cool to room temperature so the flavors can blend. You can also place it in the fridge to chill (if chilling, bring it back to room temperature before serving). Toss the pasta salad again when ready to serve.