NUTRITION

SERVINGS

INGREDIENTS

4.4 ounces Grilled Chicken Breast

40 grams Whole Wheat Penne

100 grams Zucchini, diced

50 grams Red Bell Pepper, sliced

50 grams Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Basil leaves for garnish

PREPARATION

• 1

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

• 2

  Toss the diced zucchini, sliced red bell peppers, and cherry tomatoes with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the tomatoes are blistered and the squash is tender.

• 4

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

• 5

  Season the chicken breast with black pepper and dried oregano, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  Slice the grilled chicken into thin strips or bite-sized cubes.

• 7

  Drain the pasta and return it to the pot, tossing with the remaining olive oil, minced garlic, roasted vegetables, and grilled chicken.

• 8

  Divide into a bowl and garnish with fresh torn basil leaves before serving.