NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup asparagus

0.5 tbsp olive oil

2 tbsp plain Greek yogurt

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough ends from the asparagus and toss the spears with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until it is tender and slightly charred at the tips.

• 4

  Bring a pot of salted water to a boil and cook the chickpea pasta for 8 minutes, reserving 2 tablespoons of the pasta water before draining.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and minced garlic to create the creamy sauce base.

• 7

  Combine the pasta and chicken in the skillet, then stir in the yogurt mixture and reserved pasta water until a velvety sauce coats every piece.

• 8

  Garnish with fresh parsley and serve the pasta immediately alongside the roasted asparagus spears.