NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea penne pasta

1 cup zucchini

1 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Cook the chickpea penne in a pot of boiling water according to package directions until al dente, then drain and set aside.

• 3

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

• 4

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

• 5

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight caramelized edges.

• 6

  While the vegetables roast, sear the chicken breast in a skillet over medium-high heat until fully cooked, then dice into small cubes.

• 7

  In a large mixing bowl, combine the cooked penne, roasted vegetables, diced chicken, minced garlic, and marinara sauce.

• 8

  Transfer the mixture to a baking dish and sprinkle the top evenly with the grated parmesan cheese.

• 9

  Bake for 10-12 minutes until the sauce is bubbling and the cheese has melted into a light golden crust.