NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat rotini

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Baby arugula

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh oregano

1 tsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat rotini in boiling water according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 3

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

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced oregano, parsley, sea salt, and black pepper until the dressing is well emulsified.

• 5

  In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, and diced cucumber.

• 6

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

• 7

  Gently fold in the fresh baby arugula just before serving to keep the greens vibrant and crisp.