NUTRITION

SERVINGS

INGREDIENTS

125g Boneless Skinless Chicken Breast

40g Dry Chickpea Pasta

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

Fresh Basil and Dried Oregano to taste

PREPARATION

• 1

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

• 2

  Toss the chopped bell peppers, zucchini, and red onion with half of the olive oil and a pinch of dried oregano.

• 3

  Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 4

  While vegetables roast, cook the chickpea pasta in boiling salted water according to package directions, then drain and rinse with cold water.

• 5

  Season the chicken breast with salt, pepper, and oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 6

  Slice the grilled chicken into bite-sized strips.

• 7

  In a large bowl, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.

• 8

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

• 9

  Garnish with fresh basil leaves before serving.