NUTRITION

SERVINGS

INGREDIENTS

5 oz thin-cut chicken breast

1.5 oz dry chickpea pasta

1.5 cups broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-18 minutes until the edges are golden and slightly charred.

• 4

  While the broccoli roasts, bring a medium pot of salted water to a boil and cook the chickpea pasta according to the package directions until al dente.

• 5

  Season the thin-cut chicken breasts on both sides with dried oregano, sea salt, black pepper, and minced garlic.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until fully cooked and golden brown.

• 7

  Turn off the heat and drizzle the fresh lemon juice over the chicken, using a spatula to scrape up any flavorful browned bits from the pan.

• 8

  Drain the pasta and divide it between plates, topping with the lemon-herb chicken, roasted broccoli, and a garnish of fresh parsley.