NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

5 oz Chicken breast

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the sliced zucchini, chopped red bell peppers, and red onion on the baking sheet, then drizzle with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.

• 4

  While the vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta according to the package directions, then drain.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for a few minutes before slicing it into thin, bite-sized strips.

• 8

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

• 9

  Drizzle the lemon juice over the mixture and toss gently to combine all the flavors.

• 10

  Garnish with freshly chopped parsley and serve immediately while warm.