NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

1 tsp dried oregano

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 (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and broccoli florets into uniform, bite-sized pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Heat the remaining olive oil in a skillet over medium heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan, let it rest for 3 minutes, and then slice it into thin strips.

• 9

  In the same skillet, add the minced garlic and sauté for 30-60 seconds until aromatic.

• 10

  Add the cooked pasta, roasted vegetables, and sliced chicken back into the skillet.

• 11

  Toss everything together with fresh parsley and lemon juice to brighten the flavors before serving.