NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 cup cooked whole wheat penne pasta

1.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

2 cloves garlic

1 tsp dried oregano

1 tsp dried basil

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp grated parmesan cheese

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the salt, pepper, oregano, and basil, then roast for 18-22 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, slice the zucchini into half-moons, chop the bell pepper into bite-sized pieces, and mince the garlic.

• 4

  Heat 0.5 tablespoons of olive oil in a large skillet over medium heat and sauté the broccoli, zucchini, and bell pepper for 5-7 minutes until tender-crisp.

• 5

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for another 2 minutes until the garlic is fragrant and tomatoes begin to soften.

• 6

  Slice the roasted chicken into thin strips and add it to the skillet along with the cooked pasta and the remaining 1 tablespoon of olive oil.

• 7

  Toss everything together with the remaining herbs, salt, and pepper until well combined and heated through.

• 8

  Serve immediately topped with grated parmesan cheese and fresh chopped parsley for a bright finish.