NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Grilled Chicken Breast

2 oz Chickpea Pasta (dry)

1.5 cups Broccoli Florets

1 oz Feta Cheese

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with a small drizzle of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred and tender.

• 3

  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 cool water.

• 4

  Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  Let the chicken rest for 5 minutes before slicing into bite-sized cubes.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of dried oregano to create the dressing.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted broccoli, sliced chicken, and crumbled feta cheese.

• 8

  Pour the lemon-herb dressing over the salad and toss gently until everything is evenly coated.