NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup broccoli florets

1.5 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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 broccoli into uniform, bite-sized pieces.

• 3

  Slice the chicken breast into thin strips or small cubes for even cooking.

• 4

  Place the chicken and vegetables on the baking sheet and toss with 1 tsp of olive oil, sea salt, black pepper, and dried oregano.

• 5

  Roast in the oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are slightly charred.

• 6

  While the vegetables roast, boil the whole wheat pasta in a pot of salted water according to package directions until al dente.

• 7

  Drain the pasta and transfer it to a large mixing bowl.

• 8

  Whisk the remaining 0.5 tsp of olive oil with the minced garlic and finely chopped fresh parsley.

• 9

  Add the roasted chicken and vegetables to the pasta bowl, drizzle with the garlic-herb oil, and toss thoroughly to combine.

• 10

  Serve immediately topped with a sprinkle of parmesan cheese.