NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini and chop the red bell pepper into bite-sized pieces, then spread them on the baking sheet.

• 3

  Lightly mist the vegetables with a small amount of oil spray and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, cook the whole wheat penne in boiling water according to package directions until al dente, then drain.

• 5

  Season the chicken breast with half of the sea salt and black pepper.

• 6

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 7

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

• 8

  In the same skillet, add the minced garlic and dried oregano, sautéing for 1 minute until highly fragrant.

• 9

  Add the cooked pasta, roasted vegetables, and sliced chicken back into the skillet.

• 10

  Toss everything together with the remaining salt, pepper, lemon juice, and fresh parsley before serving warm.