NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken Breast

2 oz Chickpea Pasta

1.5 tbsp Extra Virgin Olive Oil

1 cup chopped Zucchini

0.5 cup diced Red Bell Pepper

1 tbsp grated Parmesan Cheese

1 clove minced Garlic

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rub the chicken breast with half of the olive oil, chopped rosemary, salt, and pepper.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions, then drain.

• 5

  In a large skillet, heat the remaining olive oil over medium heat and sauté the minced garlic, zucchini, and red bell pepper until the vegetables are tender-crisp.

• 6

  Toss the cooked pasta into the skillet with the vegetables and add the fresh lemon juice, stirring to combine.

• 7

  Slice the roasted chicken into strips and serve it over the veggie pasta, finishing the dish with a sprinkle of grated parmesan cheese.