NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea rotini pasta

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red bell pepper

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 3

  Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into bite-sized cubes.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, remaining sea salt, black pepper, garlic powder, chopped parsley, and dill to create the dressing.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely chop the red bell pepper and red onion.

• 6

  Add the cooked pasta, sliced chicken, and prepared vegetables to the bowl with the lemon-herb dressing.

• 7

  Toss all ingredients together until thoroughly coated and divide into airtight containers for a convenient meal-prep option.