Oregano Chicken Pasta with Bell Peppers, Carrots and Zucchini

Ingredients

• Pasta1/2 cup (80 g)
• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Zucchini1/4 count (50 g)
• Oregano1/2 tablespoon (2 g)
• Parsley1/2 tablespoon (2 g)
• Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

2. 2

   Step 2

   While heating half of the oil in a large pan or pot, cut the chicken into bite-size pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown over medium heat on all sides. This will take approximately 3-4 minutes. Set aside.

4. 4

   Step 4

   Meanwhile, chop the onion, peel and dice the carrot and zucchini.

5. 5

   Step 5

   Add the remaining oil to the pan and add the onion with a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Then add the bell pepper, zucchini and carrot. Cook for another 5 minutes.

7. 7

   Step 7

   Add the chicken again and season with a pinch of cumin. If necessary, add a little of the pasta cooking broth.

8. 8

   Step 8

   Once boiling, lower the heat and cook for about 8 minutes.

9. 9

   Step 9

   Add the pasta, sprinkle with oregano and chopped parsley.

10. 10

    Step 10

    Let it cook for 2 minutes and remove from the heat. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken Pasta with Bell Peppers, Carrots and Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.