NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into half-inch pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with 0.5 tsp of olive oil and a pinch of sea salt, then roast for 15-18 minutes until tender.

• 4

  Bring a medium pot of water to a boil and cook the chickpea pasta for 7-9 minutes until al dente, then drain and set aside.

• 5

  While the pasta cooks, slice the chicken breast into thin strips and season with the remaining salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 5 minutes until golden and cooked through.

• 7

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.

• 8

  Add the cooked pasta and roasted vegetables into the skillet with the chicken and toss to combine.

• 9

  Remove from heat, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving.