NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup non-fat greek yogurt

1 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby arugula

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a 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 sea salt and black pepper, then grill in a pan with olive oil over medium-high heat until cooked through.

• 3

  Slice the cooked chicken into bite-sized strips and set aside to cool slightly.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, basil pesto, lemon juice, and lemon zest until the dressing is smooth and creamy.

• 5

  Halve the cherry tomatoes and add them to the bowl along with the cooked pasta, chicken, and baby arugula.

• 6

  Gently toss all ingredients together until thoroughly coated in the zesty pesto dressing and serve immediately or chilled.