NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Chickpea pasta

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Baby spinach

1 tbsp Feta cheese

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F.

• 4

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized strips.

• 5

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and the remaining salt, pepper, and oregano until emulsified.

• 6

  In a large mixing bowl, combine the cooked pasta, sliced chicken, halved cherry tomatoes, diced cucumber, and baby spinach.

• 7

  Drizzle the lemon-herb dressing over the salad and toss gently to ensure every ingredient is well-coated.

• 8

  Garnish with crumbled feta cheese and finely chopped fresh parsley before serving.