NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup zucchini

1 cup broccoli florets

1 tsp olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the zucchini and broccoli into bite-sized pieces and place them on a baking sheet lined with parchment paper.

• 3

  Lightly mist the vegetables with olive oil spray and season with a pinch of salt and pepper, then roast for 15-20 minutes until tender and slightly charred.

• 4

  While the vegetables roast, cook the chickpea pasta in a pot of boiling water according to package directions until al dente.

• 5

  Cut the chicken breast into small cubes and season with sea salt and black pepper.

• 6

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 7

  Reduce the skillet heat to low, add the minced garlic, and cook for 30 seconds until fragrant.

• 8

  Stir in the lemon juice and lemon zest, then add the cooked pasta and roasted vegetables to the skillet.

• 9

  Toss everything together until well combined and heated through.

• 10

  Garnish with chopped fresh parsley and serve immediately.