NUTRITION

SERVINGS

INGREDIENTS

2 oz Red lentil pasta

4.5 oz Chicken breast

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform, bite-sized pieces.

• 3

  Slice the chicken breast into thin strips and place them on the baking sheet along with the chopped vegetables.

• 4

  Drizzle the chicken and vegetables with olive oil, then sprinkle with sea salt, black pepper, and dried oregano, tossing well to coat.

• 5

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized.

• 6

  While the tray roasts, bring a pot of salted water to a boil and cook the lentil pasta according to the package instructions until al dente.

• 7

  Drain the pasta and transfer it to a large bowl, then toss in the roasted chicken and vegetables.

• 8

  Finish the dish with a squeeze of fresh lemon juice and a garnish of chopped fresh parsley before serving.