NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup cherry tomatoes

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Toss the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes with half of the olive oil, sea salt, and dried oregano.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until the edges are golden and caramelized.

• 4

  While vegetables roast, cook the chickpea pasta in a pot of boiling salted water until al dente, then drain and set aside.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken until cooked through and juicy.

• 7

  Add the minced garlic to the skillet during the last minute of cooking, stirring until fragrant.

• 8

  Toss the cooked pasta and roasted vegetables into the skillet with the chicken, mixing well to combine all the flavors.

• 9

  Serve the dish warm, garnished with the grated parmesan cheese for a salty finish.