NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

4 oz Chicken breast

1 cup Cherry tomatoes

2 cloves Garlic

0.25 cup Non-fat Greek yogurt

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast for 15 minutes until the skins are blistered and juicy.

• 3

  While tomatoes roast, bring a pot of salted water to a boil and cook the chickpea spaghetti according to package instructions. Reserve 2 tablespoons of the pasta water before draining.

• 4

  Season the chicken breast with salt and pepper, then grill or pan-sear over medium heat until cooked through. Let it rest for 3 minutes before slicing into thin strips.

• 5

  In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and the reserved pasta water until smooth and creamy.

• 6

  Return the drained pasta to the pot over low heat. Pour in the yogurt sauce and toss gently until the pasta is well-coated.

• 7

  Fold in the roasted tomatoes and sliced chicken, then garnish with fresh parsley and serve immediately.