NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup asparagus

0.25 cup non-fat 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 line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium heat for 6-7 minutes per side until fully cooked.

• 6

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

• 7

  Slice the cooked chicken breast into thin strips.

• 8

  Drain the pasta and return it to the pot, then gently fold in the creamy lemon sauce, roasted asparagus, and sliced chicken.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while hot.