NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup whole grain pasta

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tsp dried dill

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  Season the chicken breast with half of the garlic powder, sea salt, and black pepper.

• 3

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

• 4

  In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, dried dill, and the remaining garlic powder, salt, and pepper to create the dressing.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a large mixing bowl, combine the cooked pasta, cubed chicken, and chopped vegetables.

• 7

  Pour the creamy lemon dressing over the salad and toss gently until everything is evenly coated.

• 8

  Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.