NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Chickpea pasta

2 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 cup Cucumber

1 tbsp Red onion

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and rinse with cold water to stop the cooking.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Grill or pan-sear the chicken over medium-high heat for 5-6 minutes per side until fully cooked, then let it rest before slicing into bite-sized strips.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, and the remaining oregano, salt, and pepper to create the dressing.

• 5

  Add the cooled pasta, sliced chicken, chopped sun-dried tomatoes, baby spinach, diced cucumber, and minced red onion to the bowl.

• 6

  Toss all ingredients thoroughly until the dressing is evenly distributed and the spinach is slightly wilted from the contact.

• 7

  Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.