NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea rotini

1 tbsp pine nuts

1 tsp extra virgin olive oil

1 cup arugula

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

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 rotini according to package directions, then drain and rinse with cold water.

• 2

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

  Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into bite-sized strips.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and chopped fresh parsley.

• 5

  Add the chilled pasta, sliced chicken, arugula, halved cherry tomatoes, and diced cucumber to the bowl.

• 6

  Toss all ingredients thoroughly until coated in the dressing and top with toasted pine nuts before serving.