NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz red lentil penne pasta

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.25 cup tomato puree

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the red bell pepper, yellow bell pepper, and red onion into thin, uniform strips.

• 3

  Spread the vegetables onto the baking sheet, drizzle with olive oil, and sprinkle with the sea salt and black pepper.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and have developed smoky charred edges.

• 5

  While the vegetables roast, cook the red lentil penne in a pot of boiling water until al dente, then drain and set aside.

• 6

  Season the chicken breast with a pinch of sea salt and sear in a non-stick skillet over medium-high heat for 6 minutes per side until cooked through.

• 7

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

• 8

  In the same skillet over low heat, combine the cooked pasta, roasted vegetables, sliced chicken, tomato puree, minced garlic, and dried oregano.

• 9

  Toss everything together for 2 minutes until the sauce is warmed through and evenly coats the pasta and vegetables.