NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea pasta

4 oz chicken breast

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

• 5

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

• 6

  Season the chicken breast with the remaining sea salt and black pepper, then sear in a skillet over medium heat for 5-7 minutes per side until fully cooked.

• 7

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

• 8

  In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until the aroma is released.

• 9

  Add the cooked pasta, roasted vegetables, and sliced chicken to the skillet, tossing everything together to coat in the garlic oil.

• 10

  Garnish with freshly chopped basil and serve immediately.