NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked whole grain rotini

0.5 cup cherry tomatoes

0.5 cup English cucumber

2 tbsp red onion

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 2

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into small, bite-sized cubes.

• 3

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining salt and pepper until emulsified.

• 4

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

• 5

  In a large mixing bowl, combine the cooked pasta, cubed chicken, tomatoes, cucumber, and red onion.

• 6

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

• 7

  Gently fold in the chopped fresh parsley and dill.

• 8

  Serve immediately or refrigerate in an airtight container for up to 3 days for easy summer meal prep.