NUTRITION

SERVINGS

INGREDIENTS

3 oz Red lentil pasta

3 oz Chicken breast

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

1 tsp Olive oil

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Nutritional yeast

2 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, and red bell pepper into uniform, bite-sized pieces, then halve the cherry tomatoes.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and add the minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Toss the mixture thoroughly until everything is evenly coated in oil and spices, then spread it out in a single layer.

• 5

  Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

  While the tray roasts, cook the red lentil pasta in a pot of boiling water according to the package instructions, then drain well.

• 7

  In a large mixing bowl, combine the cooked pasta with the roasted chicken and vegetables, ensuring you scrape all the flavorful juices from the pan.

• 8

  Divide into servings and top with nutritional yeast and fresh torn basil before serving warm.