NUTRITION

SERVINGS

INGREDIENTS

2 oz Red lentil pasta

4 oz Chicken breast

1 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Olive oil

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet and toss with olive oil, dried oregano, sea salt, and black pepper until evenly coated.

• 4

  Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables have developed a golden, caramelized exterior.

• 5

  While the tray roasts, bring a pot of water to a boil and cook the red lentil pasta according to the package instructions until al dente.

• 6

  Drain the pasta and transfer it to a large mixing bowl.

• 7

  Whisk together the lemon juice, minced garlic, and chopped fresh parsley in a small bowl to create the dressing.

• 8

  Add the roasted chicken and vegetables to the pasta bowl, pour the lemon-garlic dressing over the top, and toss everything together until well combined.