NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole grain penne pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tbsp olive oil

0.5 cup plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and cook the whole grain pasta according to package directions until al dente.

• 2

  Toss the diced zucchini and bell peppers with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Season the chicken breast with a pinch of salt and pepper, then place it on the baking sheet with the vegetables.

• 4

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

• 5

  Slice the roasted chicken into bite-sized pieces and set aside.

• 6

  In a large mixing bowl, whisk together the Greek yogurt and garlic powder, adding a tablespoon of pasta water if needed to reach a smooth consistency.

• 7

  Fold the cooked pasta, roasted vegetables, and chicken into the yogurt sauce until evenly coated.

• 8

  Transfer the mixture to a small baking dish, sprinkle with parmesan cheese, and broil for 2-3 minutes until the top is golden and bubbly.

• 9

  Garnish with freshly chopped parsley and serve immediately.