NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1.75 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup Greek yogurt

1 tbsp nutritional yeast

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with garlic powder, sea salt, and black pepper.

• 4

  Roast for 15-18 minutes until the chicken is fully cooked and the vegetables are tender with slightly charred edges.

• 5

  While the tray roasts, cook the chickpea pasta in a pot of boiling water for 1 minute less than the package instructions, reserving 2 tablespoons of the starchy cooking water.

• 6

  In a mixing bowl, whisk the Greek yogurt, nutritional yeast, and reserved pasta water until a creamy, smooth consistency is achieved.

• 7

  Combine the cooked pasta, roasted chicken, and vegetables in the bowl, tossing thoroughly to coat every piece in the sauce.

• 8

  Transfer the mixture to a small oven-safe dish, top with parmesan cheese, and broil for 2 minutes until the cheese is melted and golden brown.