NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Zucchini

0.5 cup Carrot

0.25 cup Brown rice pasta

0.25 cup Chicken stock

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, and carrot into uniform half-inch pieces for even cooking.

• 3

  Place the chicken and vegetables on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the vegetables are lightly browned.

• 5

  While the tray roasts, cook the brown rice pasta in boiling water according to the package instructions until al dente, then drain.

• 6

  In a small skillet or saucepan, bring the chicken stock to a simmer over medium heat and let it reduce by half to concentrate the flavor.

• 7

  Transfer the cooked pasta, roasted chicken, and vegetables into a serving bowl.

• 8

  Pour the reduced chicken stock over the mixture and toss well to coat everything in the savory glaze.