NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

1 tsp Olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and spread them on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until tender.

• 4

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 5

  While the pasta cooks, season the chicken breast with sea salt and black pepper, then sear in a pan over medium heat until cooked through.

• 6

  Remove the chicken from the pan to rest, then add the remaining olive oil and minced garlic to the same pan, sautéing until fragrant.

• 7

  Slice the chicken into strips and add it to the pan along with the drained pasta and roasted vegetables.

• 8

  Toss everything with lemon juice, red pepper flakes, and fresh parsley before serving warm serving.