NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Penne

2 tablespoons Extra Virgin Olive Oil

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1 tablespoon Pine Nuts

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the chopped zucchini, red bell pepper, and red onion with one tablespoon of olive oil, dried oregano, salt, and pepper on a baking sheet.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly browned.

• 4

  While vegetables roast, cook the whole wheat penne in boiling water according to package instructions until al dente, then drain and set aside to cool.

• 5

  Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes, shaking frequently until they are golden and fragrant.

• 8

  In a large mixing bowl, whisk together the remaining tablespoon of olive oil and the lemon juice.

• 9

  Add the cooked pasta, roasted vegetables, sliced chicken, and toasted pine nuts to the bowl.

• 10

  Toss everything together until well combined and serve warm or at room temperature.