NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Thighs (Boneless, Skinless)

2 oz Chickpea Pasta

1 cup Green Beans

1/2 cup Zucchini, diced

1.5 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry and rub them with half of the olive oil, minced garlic, and a pinch of salt and pepper.

• 3

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

• 4

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

• 5

  Place the green beans in a steamer basket over the boiling pasta water during the last 5 minutes of cooking until they are bright green.

• 6

  Sauté the diced zucchini in a small pan with the remaining olive oil over medium heat until tender and lightly browned.

• 7

  Drain the pasta and toss it with the sautéed zucchini to create your vegetable pasta base.

• 8

  Slice the roasted chicken and serve it alongside the pasta and steamed green beans.