NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces, halve the cherry tomatoes, and dice the chicken breast into 1-inch cubes.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

  Toss everything together until evenly coated, then spread into a single layer and roast for 15-18 minutes until the chicken is cooked through.

• 5

  While the tray roasts, bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain.

• 6

  Mince the garlic and finely chop the fresh parsley while the pasta finishes.

• 7

  In a large mixing bowl, combine the cooked pasta with the roasted chicken and vegetables, including any juices from the pan.

• 8

  Stir in the minced garlic, fresh parsley, and lemon juice, tossing well to create a light, aromatic sauce before serving.