NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry whole wheat penne pasta

0.5 cups zucchini

0.5 cups cherry tomatoes

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp basil pesto

0.25 tbsp fresh lemon juice

0.25 tsp lemon zest

1 pieces mini semi-soft cheese rounds

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with olive oil and season with half of the sea salt and black pepper, then roast for 15-18 minutes until the tomatoes blister.

• 4

  While the vegetables roast, cook the penne pasta in a large pot of boiling salted water until al dente, then drain and set aside.

• 5

  Season the chicken breasts with the remaining salt and pepper, then sear in a hot skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 6

  Slice the cooked chicken into thin strips and chop the mini cheese rounds into small cubes.

• 7

  In a large bowl, whisk together the basil pesto, fresh lemon juice, and lemon zest to create a bright dressing.

• 8

  Add the warm pasta, chicken, roasted vegetables, and cheese cubes to the bowl, tossing thoroughly to coat every ingredient in the pesto sauce.