NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz Banza chickpea pasta

0.25 cup marinara sauce

0.25 cup diced tomatoes

0.5 cup zucchini

0.5 cup bell pepper

0.25 cup carrots

1 tsp olive oil

1 tbsp bread crumbs

1 tbsp parmesan cheese

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 large rimmed baking sheet with parchment paper.

• 2

  Toss the diced zucchini, bell peppers, and sliced carrots with the olive oil and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables are roasting, bring a pot of salted water to a boil and cook the Banza chickpea pasta for 7-9 minutes, then drain.

• 5

  Season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then remove and slice into thin strips.

• 7

  In the same skillet, lower the heat and add the marinara sauce and diced tomatoes, simmering for 3 minutes to meld the flavors.

• 8

  Add the cooked pasta and roasted vegetables to the skillet, tossing gently until everything is well-coated in the sauce.

• 9

  Divide the pasta and vegetable mixture into a bowl, top with the sliced chicken, and finish with a sprinkle of bread crumbs and parmesan cheese.