NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 tbsp Greek yogurt

1 tsp olive oil

1 cup zucchini

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil chickpea pasta according to package instructions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season chicken breast with sea salt and black pepper, then sauté in olive oil over medium heat until golden and cooked through.

• 3

  Add sliced zucchini and minced garlic to the pan, cooking until the vegetables are tender and fragrant.

• 4

  Whisk together Greek yogurt, lemon juice, and lemon zest in a small bowl until smooth.

• 5

  Reduce heat to low, then toss the pasta and reserved water into the pan with the chicken and vegetables.

• 6

  Stir in the yogurt mixture and fresh parsley until the pasta is coated in a creamy, vibrant sauce.