NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 oz chickpea penne pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup plain Greek yogurt

0.25 cup tomato puree

1 tsp olive oil

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and cook the chickpea pasta in boiling water according to package directions until al dente.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces, toss with olive oil, sea salt, and black pepper, and roast on a baking sheet for 15 minutes.

• 3

  While vegetables roast, dice the chicken breast and sauté in a non-stick skillet over medium heat until fully cooked through.

• 4

  In a small mixing bowl, whisk together the tomato puree, Greek yogurt, garlic powder, and dried oregano until smooth.

• 5

  Drain the pasta and combine it in a small baking dish with the roasted vegetables, sautéed chicken, and the creamy tomato sauce.

• 6

  Stir well to coat all ingredients evenly, sprinkle with parmesan cheese, and bake for 10 minutes until the sauce is bubbly and the top is golden.