NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz dry chickpea rotini pasta

0.25 cup non-fat Greek yogurt

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

1 cup fresh baby spinach

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea rotini pasta until al dente, then drain and set aside to cool slightly.

• 2

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

• 3

  In a large mixing bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, and dried oregano until the dressing is smooth and silky.

• 4

  Dice the cooked chicken into bite-sized pieces and add them to the bowl along with the cooked pasta, halved cherry tomatoes, diced cucumber, red onion, and chopped spinach.

• 5

  Toss the salad thoroughly to coat all ingredients in the creamy dressing, then garnish with fresh parsley and the remaining salt and pepper before serving.