NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat the oven to 400°F and line a large sheet pan with parchment paper.

• 2

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

• 3

  Place the chicken, zucchini, bell pepper, and cherry tomatoes on the prepared pan.

• 4

  Drizzle with olive oil and toss with the minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

• 6

  While the pan is roasting, cook the chickpea pasta in a pot of salted boiling water until al dente, then drain.

• 7

  Toss the warm pasta with the roasted chicken and vegetables, then stir in the fresh lemon juice to brighten the flavors.

• 8

  Finish the dish with a sprinkle of parmesan cheese and serve immediately.