NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Boneless skinless chicken breast (156g)

0.25 tsp Sea salt

0.5 tsp Italian seasoning

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1.25 oz Dry protein pasta (35g)

0.5 cup Sliced red onion (75g)

3 cloves Garlic (9g)

1 tbsp Dry-packed sun-dried tomatoes (5g)

2 tbsp Non-fat Greek yogurt (30g)

1 tbsp Grated parmesan cheese (5g)

1 tsp Low sodium soy sauce (5ml)

1 tbsp Fresh parsley (4g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and toss in a bowl with the sea salt, Italian seasoning, garlic powder, and smoked paprika until evenly coated.

• 3

  In a small oven-safe dish, combine the sliced red onion, whole garlic cloves, and chopped sun-dried tomatoes, misting lightly with water to prevent sticking.

• 4

  Place the vegetable dish in the oven for 25 minutes until the onions are golden and caramelized; add the chicken to the baking sheet and roast for the final 15-18 minutes.

• 5

  While the chicken roasts, boil the protein pasta in salted water according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 6

  Remove the roasted vegetables from the oven, mash the softened garlic cloves into the onions, then stir in the Greek yogurt, parmesan, soy sauce, and reserved pasta water to create a creamy sauce.

• 7

  Gently fold the cooked pasta and roasted chicken into the sauce until well combined, then garnish with fresh chopped parsley.