NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea penne

3 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

2 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and spread them evenly across the prepared baking sheet.

• 3

  Drizzle the vegetables with 1 tsp of olive oil and a pinch of the sea salt and black pepper, then roast for 18-20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, bring a large pot of salted water to a boil and cook the chickpea penne according to the package instructions until al dente.

• 5

  Season the chicken breast on both sides with the dried oregano and the remaining sea salt and black pepper.

• 6

  Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked through.

• 7

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 8

  Drain the pasta and return it to the pot, then toss in the roasted vegetables, sliced chicken, and minced garlic.

• 9

  Mix everything thoroughly to combine the flavors and garnish with chopped fresh parsley before serving.