NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea rotini

2 cup romaine lettuce

0.25 cup Greek yogurt

1 tsp extra virgin olive oil

1 tsp lemon juice

0.5 tsp Dijon mustard

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until charred and juicy.

• 3

  In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, and parmesan cheese to create a clean Caesar dressing.

• 4

  Chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

• 5

  Slice the grilled chicken into thin strips across the grain.

• 6

  In a large mixing bowl, combine the cooked pasta, lettuce, tomatoes, and chicken, then drizzle with the dressing and toss thoroughly to coat.