NUTRITION

SERVINGS

INGREDIENTS

4.5 oz ground turkey

1.5 oz chickpea rotini pasta

0.25 cup nonfat Greek yogurt

1 tbsp 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

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a skillet over medium-high heat and add the ground turkey and minced garlic.

• 3

  Sauté the turkey, breaking it up with a spatula, until fully browned and cooked through, then season with half of the salt and pepper.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, dried oregano, and the remaining salt and pepper until smooth.

• 5

  Halve the cherry tomatoes, dice the cucumber, and finely mince the red onion.

• 6

  Drain the pasta and place it in a large mixing bowl with the cooked turkey and chopped vegetables.

• 7

  Pour the creamy lemon dressing over the mixture and toss well to coat every ingredient evenly.