NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry chickpea pasta

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

1 tbsp fresh parsley

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Season the chicken breast with garlic powder, half of the sea salt, and half of the black pepper.

• 3

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then slice into bite-sized pieces.

• 4

  In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, and dried oregano to create the dressing.

• 5

  Halve the cherry tomatoes, dice the cucumber, and roughly chop the fresh parsley.

• 6

  Add the cooked pasta, sliced chicken, spinach, tomatoes, and cucumber to the bowl with the dressing.

• 7

  Toss everything together until well-coated, seasoning with the remaining salt and pepper before serving.