NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup low-fat cottage cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F and bring a pot of salted water to a boil.

• 2

  Cook the chickpea pasta for 2 minutes less than the package directions to ensure it remains firm during baking.

• 3

  Dice the chicken breast, zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 4

  Toss the chicken and vegetables on a parchment-lined baking sheet with olive oil, sea salt, black pepper, and garlic powder.

• 5

  Roast the mixture for 15 minutes until the chicken is cooked through and the vegetables are slightly charred.

• 6

  While roasting, place the cottage cheese and nutritional yeast in a blender and process until completely smooth and creamy.

• 7

  In a small casserole dish, combine the cooked pasta, roasted chicken, vegetables, and the creamy sauce.

• 8

  Bake for an additional 10 minutes until the sauce is bubbly and the top is lightly golden.