NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 medium Zucchini

0.5 cup Cherry Tomatoes

0.5 medium Red Bell Pepper

2 tbsp Almond Flour

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

1 clove Garlic

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Slice the chicken breast into strips and lightly coat with salt and pepper.

• 3

  Dredge the chicken strips in almond flour, shaking off any excess.

• 4

  Place the chicken on a baking sheet lined with parchment paper and bake for 15-18 minutes until golden and crispy.

• 5

  While the chicken bakes, cook the whole wheat pasta according to package instructions until al dente; drain and set aside.

• 6

  In a skillet over medium heat, add the olive oil. Sauté minced garlic until fragrant, then add sliced zucchini, halved cherry tomatoes, and sliced red bell pepper. Cook until the vegetables are tender-crisp, about 5-7 minutes.

• 7

  For the fresh herb sauce, combine basil, parsley, lemon juice, a pinch of salt and pepper in a small bowl. Optionally, muddle the herbs together to release their aroma.

• 8

  Toss the cooked pasta with the sautéed vegetables and herb sauce.

• 9

  Plate the pasta and vegetable mixture, then top with crispy baked chicken strips.

• 10

  Garnish with extra fresh herbs if desired and serve immediately.