NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpea pasta

0.5 cup cherry tomatoes

0.5 cup english cucumber

0.25 cup red bell pepper

1 tbsp red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 oz feta cheese

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Grill the chicken breast over medium-high heat until fully cooked, then set aside to cool before dicing into bite-sized pieces.

• 2

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

• 3

  Halve the cherry tomatoes and finely dice the cucumber, red bell pepper, and red onion.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper.

• 5

  Add the cooled pasta, diced chicken, and chopped vegetables to a large mixing bowl.

• 6

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

• 7

  Garnish with crumbled feta cheese and freshly chopped parsley, then serve immediately or chill for 30 minutes to let flavors meld.