NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.75 oz chickpea pasta

1 cup zucchini

0.5 cup red bell pepper

0.13 cup plain Greek yogurt

0.25 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet, then toss with olive oil, minced garlic, sea salt, and black pepper.

• 4

  Roast in the oven for 18-20 minutes until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

• 5

  While the tray roasts, cook the chickpea pasta in a pot of boiling water according to the package instructions, then drain and set aside.

• 6

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, and lemon zest until smooth.

• 7

  Transfer the cooked pasta, roasted chicken, and vegetables into a large mixing bowl.

• 8

  Fold in the lemon-yogurt sauce, stirring gently to ensure the pasta and vegetables are evenly coated.

• 9

  Top with freshly chopped parsley and serve immediately while warm.