NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 oz chickpea rotini pasta

0.5 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

2 cloves garlic

1 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

  Toss the sliced zucchini, chopped bell peppers, and cherry tomatoes with 0.25 tbsp of olive oil and a pinch of the sea salt.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, cook the chickpea pasta in boiling water according to package directions until al dente, then drain.

• 5

  Season the chicken breast with dried oregano, sea salt, and black pepper.

• 6

  Heat a skillet over medium heat, add the remaining olive oil, and sear the chicken until cooked through and golden.

• 7

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized pieces.

• 8

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 9

  Add the cooked pasta, roasted vegetables, and sliced chicken to the skillet, tossing everything together with fresh parsley before serving.