NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 cup Broccoli florets

0.5 cup Zucchini

2 tsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh oregano

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized cubes and slice the zucchini into half-moons.

• 3

  Place the chicken, broccoli florets, and zucchini on the baking sheet, then toss with 1 teaspoon of olive oil, sea salt, and black pepper.

• 4

  Roast the chicken and vegetables in the oven for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender.

• 5

  While the tray roasts, cook the chickpea pasta in a pot of boiling water according to the package directions, then drain and set aside.

• 6

  In a large skillet over medium heat, add the remaining 1 teaspoon of olive oil and the minced garlic, sautéing for 1 minute until aromatic.

• 7

  Add the cooked pasta, roasted chicken, and vegetables to the skillet, tossing with fresh oregano, parsley, and lemon juice to coat everything evenly before serving.