NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini

4 oz Chicken breast

1 cup Broccoli florets

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Nutritional yeast

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the diced chicken breast, broccoli florets, sliced zucchini, and chopped bell pepper on the sheet.

• 3

  Drizzle with half of the olive oil and season with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast in the oven for 18 minutes or until the chicken is fully cooked and the vegetables are lightly browned.

• 5

  While roasting, cook the chickpea pasta in a pot of boiling salted water until al dente, then drain.

• 6

  In the same pot, heat the remaining olive oil over medium-low heat and sauté the minced garlic and oregano for 1 minute.

• 7

  Add the cooked pasta, roasted chicken, and vegetables back into the pot.

• 8

  Sprinkle with nutritional yeast and fresh parsley, tossing gently to combine all the flavors before serving.