NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast, boneless skinless

1.5 oz Chickpea pasta, dry

1 tbsp Extra virgin olive oil

0.5 cup Zucchini, sliced

0.5 cup Red bell pepper, chopped

2 cloves Garlic, minced

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley, chopped

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cut the chicken breast into bite-sized pieces and place them on a large rimmed baking sheet along with the sliced zucchini and chopped bell peppers.

• 3

  Drizzle half of the olive oil over the chicken and vegetables, then sprinkle with the sea salt, black pepper, and dried oregano. Toss until evenly coated.

• 4

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 5

  While the chicken and vegetables roast, cook the chickpea pasta in a pot of boiling water according to the package directions. Before draining, reserve 2 tablespoons of the pasta cooking water.

• 6

  In a large mixing bowl, whisk together the remaining olive oil, minced garlic, lemon juice, and the reserved pasta water.

• 7

  Add the cooked pasta, roasted chicken, and roasted vegetables to the bowl. Toss everything together until the pasta is well coated in the garlic-herb oil.

• 8

  Garnish with fresh chopped parsley and serve immediately.