NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole wheat penne

0.5 cup nonfat Greek yogurt

0.5 cup red bell pepper

0.5 cup cucumber

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with half of the oregano, salt, and pepper, then sauté in a non-stick pan over medium heat until cooked through.

• 3

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, remaining oregano, and fresh dill to create a smooth sauce.

• 4

  Dice the red bell pepper and cucumber into small, uniform pieces.

• 5

  Drain the pasta and let it cool slightly for two minutes so the yogurt sauce does not break from the heat.

• 6

  Toss the pasta and chicken with the yogurt sauce and diced vegetables until everything is evenly coated.