NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz banza chickpea pasta

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the Banza pasta for 7-9 minutes until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Cut the chicken breast into 1-inch bite-sized nuggets and place them in a small mixing bowl.

• 3

  Season the chicken nuggets with garlic powder, sea salt, and black pepper, then toss with almond flour until each piece is evenly coated.

• 4

  Place the coated chicken in an air fryer basket, spray lightly with avocado oil, and cook at 400°F for 8-10 minutes until the exterior is golden and the chicken is cooked through.

• 5

  While the chicken is air frying, halve the cherry tomatoes, dice the cucumber into small cubes, and roughly chop the baby spinach.

• 6

  In a large salad bowl, whisk together the extra virgin olive oil, lemon juice, and dried oregano to create a bright vinaigrette.

• 7

  Add the cooled pasta, fresh vegetables, and crispy chicken nuggets to the bowl, tossing gently to ensure everything is well-coated in the dressing before serving.