NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil and a pinch of sea salt, then roast for 18 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions, then drain and set aside.

• 5

  Cut the chicken breast into small cubes and season with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 7

  Add the minced garlic to the skillet and cook for 60 seconds until fragrant.

• 8

  Add the cooked pasta and roasted vegetables to the skillet with the chicken.

• 9

  Stir in the lemon juice, lemon zest, and fresh parsley, tossing everything together until well-combined and heated through before serving.