NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Asparagus

0.25 cup Greek yogurt

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and bring a large pot of salted water to a boil.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, a pinch of salt, and pepper on a baking sheet; roast for 10-12 minutes until tender.

• 3

  Cook the chickpea pasta according to package instructions, making sure to reserve 2 tablespoons of the starchy pasta water before draining.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a skillet over medium-high heat with the rest of the oil until golden and cooked through.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and reserved pasta water until smooth.

• 6

  Slice the cooked chicken into strips and combine with the pasta and roasted asparagus in the skillet.

• 7

  Turn off the heat and fold in the creamy lemon sauce, tossing gently to coat everything evenly.

• 8

  Garnish with fresh chopped parsley and serve immediately while warm.