NUTRITION

SERVINGS

INGREDIENTS

2 oz Buckwheat soba noodles

4 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, red bell pepper, and red onion into bite-sized, uniform pieces.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Toss everything together until evenly coated, then spread into a single layer.

• 5

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

  While the vegetables roast, bring a pot of water to a boil and cook the buckwheat soba noodles according to package directions, usually about 4-5 minutes.

• 7

  Drain the noodles and rinse briefly under warm water to prevent sticking.

• 8

  In a large bowl, combine the cooked noodles with the roasted chicken and vegetables.

• 9

  Drizzle with fresh lemon juice and toss gently to combine before serving warm.