NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

4 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

1.5 cup chicken bone broth

1 oz chickpea rotini pasta

1 tbsp lemon juice

1 tsp fresh dill

2 tbsp greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the diced chicken breast, sea salt, and black pepper, cooking until the chicken is browned on all sides.

• 3

  Stir in the diced carrots, celery, and onion, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the chicken bone broth and bring the mixture to a gentle boil.

• 6

  Add the chickpea rotini and reduce heat to a simmer, cooking for 8-10 minutes until the pasta is al dente.

• 7

  Remove the pot from the heat and stir in the lemon juice and fresh dill.

• 8

  Temper the Greek yogurt by stirring in a spoonful of the warm broth before adding the yogurt back into the pot for a creamy finish.