NUTRITION

SERVINGS

INGREDIENTS

1.5 ounce Chickpea pasta

4 ounce Chicken breast

0.5 cup Cherry tomatoes

0.5 cup English cucumber

2 tablespoon Plain Greek yogurt

0.5 tablespoon Extra virgin olive oil

1 teaspoon Lemon juice

0.25 teaspoon Dried dill

0.25 teaspoon Garlic powder

0.25 teaspoon Onion powder

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 tablespoon Fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 3

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

• 4

  In a small bowl, whisk together the plain Greek yogurt, extra virgin olive oil, lemon juice, dried dill, garlic powder, and onion powder until the dressing is smooth and creamy.

• 5

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

• 6

  Pour the ranch dressing over the salad and toss gently until every ingredient is well-coated.

• 7

  Garnish with fresh parsley and an extra crack of black pepper before serving chilled.