NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

5 spears Asparagus

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for roasting the asparagus and tomatoes.

• 2

  Season the chicken breast with salt, pepper, and half of the fresh herbs. Squeeze a little lemon juice over the chicken.

• 3

  In a skillet, heat a small amount of olive oil over medium heat and cook the chicken breast until cooked through, about 5-7 minutes per side. Once done, set aside and slice into strips.

• 4

  While the chicken is cooking, prepare the pasta by boiling water in a pot. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

• 5

  On a baking tray, arrange the asparagus spears and cherry tomatoes. Drizzle with the remaining olive oil, lemon juice, and sprinkle with the remaining fresh herbs, salt, and pepper.

• 6

  Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized.

• 7

  Combine the cooked pasta, roasted vegetables, and sliced chicken in a large bowl. Toss gently to mix the flavors together.

• 8

  Adjust seasoning with additional salt, pepper, or lemon juice if desired, and serve warm.