NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1.5 oz Protein penne pasta

1 cup Frozen broccoli florets

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Bring a medium pot of salted water to a boil and cook the protein penne according to the package instructions until al dente.

• 3

  Place the frozen broccoli and cherry tomatoes on the prepared baking sheet, drizzle with half of the olive oil, and roast for 15 minutes.

• 4

  While the vegetables roast, season the chicken thighs evenly with the garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is golden.

• 6

  Ensure the chicken reaches an internal temperature of 165°F before removing it from the pan and letting it rest for 3 minutes.

• 7

  Drain the pasta and toss it with the roasted broccoli and burst tomatoes.

• 8

  Slice the chicken thighs and serve them over the pasta and vegetable mixture.