NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice zucchini and bell pepper into half-inch pieces and place on the sheet with cherry tomatoes.

• 3

  Drizzle vegetables with half the olive oil and sprinkle with a pinch of salt and pepper.

• 4

  Roast vegetables for 18 minutes until the tomatoes burst and the edges are slightly charred.

• 5

  Cook chickpea pasta in boiling salted water according to the box instructions, then drain.

• 6

  Season sliced chicken breast with oregano, salt, and pepper, then sauté in remaining oil over medium heat.

• 7

  Once chicken is golden and cooked through, stir in minced garlic for 60 seconds.

• 8

  Combine pasta, roasted vegetables, and chicken in the pan, finishing with fresh lemon juice and parsley.