NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Chicken Breast

2 ounces Whole Wheat Penne

100 grams Zucchini

50 grams Red Bell Pepper

30 grams Red Onion

30 grams Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit.

• 2

  Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

• 3

  Toss the chopped vegetables with half of the olive oil and a pinch of salt and pepper on a baking sheet.

• 4

  Roast the vegetables for 20 minutes or until they are tender and slightly browned.

• 5

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

• 6

  Season the chicken breast with salt, pepper, and a dash of dried oregano.

• 7

  Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 8

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 9

  In a large mixing bowl, whisk together the remaining olive oil and the fresh lemon juice to create the dressing.

• 10

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

• 11

  Gently fold in the fresh baby spinach so it wilts slightly from the residual heat of the pasta and vegetables.

• 12

  Serve immediately while warm or refrigerate to enjoy as a cold pasta salad.