NUTRITION

SERVINGS

INGREDIENTS

4 oz Grilled Chicken Breast

1.5 oz Whole Wheat Penne

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Balsamic Vinegar

0.5 tsp Dried Oregano

0.25 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and bring a medium pot of salted water to a boil.

• 2

  Toss the chopped zucchini and red bell peppers with half of the olive oil and roast on a sheet pan for 15 minutes until tender.

• 3

  Cook the whole wheat penne in the boiling water according to package instructions until al dente, then drain and rinse with cool water.

• 4

  Season the chicken breast with garlic powder and dried oregano, then grill over medium-high heat until the internal temperature reaches 165°F.

• 5

  Let the chicken rest for a few minutes before slicing it into thin, bite-sized strips.

• 6

  In a large mixing bowl, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.

• 7

  Add the cooked pasta, roasted vegetables, and sliced chicken to the bowl and toss thoroughly to combine all flavors.