NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Zucchini

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

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

• 5

  While the vegetables roast, cook the chickpea pasta in boiling water according to the package directions until al dente.

• 6

  Drain the pasta, reserving about two tablespoons of the cooking water.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted chicken, and vegetables.

• 8

  Add the minced garlic, chopped fresh parsley, and lemon juice, tossing thoroughly to combine all flavors.

• 9

  If the pasta seems dry, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.