NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea pasta

2.75 oz chicken breast

0.25 tbsp extra virgin olive oil

1 clove garlic

1 cup fresh spinach

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

2 tbsp plain non-fat Greek yogurt

1 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.

• 3

  While pasta cooks, dice the chicken breast into 1-inch cubes and season with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown on all sides, about 5-6 minutes.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, minced garlic, lemon juice, and lemon zest until smooth.

• 6

  In the baking dish, toss the cooked pasta, seared chicken, and fresh spinach with the yogurt sauce until everything is evenly coated.

• 7

  Sprinkle the grated parmesan cheese over the top and bake for 15 minutes until the sauce is bubbling and the spinach is wilted.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.