NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

2 oz dry whole wheat penne pasta

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

1 whole lemon

2 tbsp grated parmesan cheese

0.25 cup fresh parsley

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and spread them evenly across the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables, season with a pinch of salt and pepper, and roast for 20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, cook the whole wheat penne in a pot of boiling salted water until al dente, then drain and set aside.

• 5

  Slice the chicken breast into thin strips and season them with the dried oregano and the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 7

  Add the minced garlic to the skillet with the chicken and cook for about 1 minute until fragrant, being careful not to burn it.

• 8

  Zest and juice the lemon directly into the skillet, stirring to deglaze the pan and coat the chicken.

• 9

  Add the cooked pasta and roasted vegetables to the skillet, tossing everything together over low heat to combine the flavors.

• 10

  Garnish the dish with fresh chopped parsley and grated parmesan cheese before portioning into containers for a perfect meal-prep lunch.