NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry penne pasta

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, and red bell pepper into uniform bite-sized pieces.

• 3

  In a bowl, toss the chicken and vegetables with half of the olive oil, dried oregano, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 18 to 20 minutes until the chicken is cooked through.

• 5

  While the chicken roasts, cook the penne pasta in a pot of boiling water according to package instructions until al dente, then drain.

• 6

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

• 7

  Add the cooked pasta and the roasted chicken and vegetables to the bowl, tossing thoroughly to coat in the lemon-herb dressing before serving.