NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 tsp fresh dill

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.

• 3

  While the chicken rests, finely dice the cucumber, halve the cherry tomatoes, and mince the red onion, parsley, and dill.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining sea salt and black pepper to create the dressing.

• 5

  Slice the rested chicken into bite-sized strips and combine in a large bowl with the cooled pasta, chopped vegetables, and fresh herbs.

• 6

  Pour the lemon-herb vinaigrette over the salad and toss thoroughly to ensure every ingredient is coated before serving.