NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1.5 oz chickpea elbow pasta

0.5 oz shredded sharp cheddar cheese

1 tbsp unsweetened almond milk

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs dry with a paper towel and toss them in a bowl with olive oil, salt, pepper, garlic powder, and smoked paprika.

• 3

  Arrange the chicken on the prepared baking sheet and bake for 22 minutes until the edges are golden and crispy.

• 4

  While the chicken is roasting, bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions.

• 5

  Place the broccoli florets in a steamer basket over simmering water and steam for 5 minutes until they are bright green and tender-crisp.

• 6

  Drain the pasta and return it to the warm pot, stirring in the shredded cheddar and almond milk until the cheese is beautifully melted.

• 7

  Plate the crispy chicken thighs with a generous scoop of mac and cheese and the steamed broccoli for a complete, clean-eating dinner.