NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in a non-stick pan over medium heat until cooked through.

• 3

  Let the chicken rest for 5 minutes before dicing it into bite-sized cubes.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and the remaining salt and pepper.

• 5

  Halve the cherry tomatoes, dice the cucumber, and finely mince the red onion.

• 6

  In a large bowl, combine the chilled pasta, diced chicken, baby spinach, and chopped vegetables.

• 7

  Pour the lemon-herb vinaigrette over the salad and toss thoroughly to ensure everything is well-coated.

• 8

  Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.