NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1.5 oz dry chickpea penne

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp avocado oil

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

• 3

  Place the vegetables on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelization at the edges.

• 5

  While the vegetables roast, cook the chickpea penne in a pot of boiling salted water according to the package instructions until al dente.

• 6

  Reserve 2 tablespoons of the pasta cooking water before draining the pasta thoroughly.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted vegetables, shredded chicken breast, and minced garlic.

• 8

  Add the lemon juice and the reserved pasta water, tossing everything together until the ingredients are evenly distributed.

• 9

  Garnish the dish with finely chopped fresh parsley and serve immediately while hot.