NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

2 tbsp non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then remove and slice.

• 4

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, lemon juice, and reserved pasta water in a small bowl until smooth.

• 6

  Add the cooked pasta, sliced chicken, and spinach to the skillet, pouring the yogurt sauce over the top.

• 7

  Toss gently until the spinach is wilted and the sauce is creamy, then garnish with fresh parsley and dill.