NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 oz whole wheat penne

1 tbsp basil pesto

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and toss them on the baking sheet with the olive oil, sea salt, and black pepper.

• 3

  Roast the zucchini for 15-18 minutes until tender and slightly caramelized at the edges.

• 4

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain.

• 5

  Season the chicken breast with garlic powder and sear in a non-stick skillet over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted zucchini, and sliced chicken.

• 8

  Add the basil pesto and lemon juice, tossing thoroughly to coat all ingredients before serving.