NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin, bite-sized strips.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the baby spinach to the skillet and stir until just wilted, then remove the pan from the heat entirely.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, remaining salt, pepper, parsley, and dill.

• 8

  Toss the cooked pasta, sliced chicken, and the yogurt sauce into the skillet, stirring gently until everything is coated in a velvety glaze.