NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked chickpea pasta

0.25 cup cooked basmati rice

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup plain Greek yogurt

1 tsp olive oil

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the diced zucchini and red bell pepper with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, season the chicken breast with garlic powder and a pinch of salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through.

• 5

  In a small bowl, whisk together the plain Greek yogurt and ground turmeric with a teaspoon of warm water to create a smooth, golden sauce.

• 6

  In a large mixing bowl, combine the warm cooked chickpea pasta and basmati rice.

• 7

  Slice the cooked chicken into bite-sized pieces and add it to the bowl along with the roasted vegetables.

• 8

  Pour the golden turmeric-yogurt sauce over the mixture and toss gently until all ingredients are luxuriously coated.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while warm.