NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1.75 ounces Whole Wheat Penne

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the zucchini into half-moons, toss with one teaspoon of the olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender and slightly browned.

• 3

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to the package directions until al dente.

• 4

  While the pasta and zucchini cook, cut the chicken breast into bite-sized pieces and season lightly with salt and black pepper.

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 6

  Reduce the heat to medium, add the minced garlic to the skillet, and cook for 1 minute until fragrant.

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken.

• 8

  Stir in the roasted zucchini, lemon juice, and the reserved pasta water to create a light, silky sauce.

• 9

  Toss everything together until well-combined and serve hot.