NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and chop the zucchini and red bell pepper into 1-inch chunks.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with half of the olive oil, and season with sea salt, black pepper, and dried oregano.

• 4

  Roast in the oven for 15-18 minutes or until the chicken is cooked through and the vegetables are tender.

• 5

  While the chicken and vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain.

• 6

  Mince the garlic cloves and finely chop the fresh basil.

• 7

  In a large bowl, whisk together the remaining olive oil, lemon juice, and minced garlic.

• 8

  Add the cooked pasta, roasted chicken, and roasted vegetables to the bowl and toss thoroughly to coat.

• 9

  Garnish with fresh basil before serving warm.