NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Grilled Chicken Breast

2 oz Chickpea Pasta (dry weight)

1 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 cup Fresh Arugula

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Drain the pasta and rinse under cold water to stop the cooking process and cool it down.

• 3

  Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 4

  Let the chicken rest for 5 minutes before slicing into bite-sized strips or cubes.

• 5

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.

• 6

  In a large mixing bowl, combine the cooled pasta, grilled chicken, halved cherry tomatoes, and fresh arugula.

• 7

  Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.

• 8

  Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.