NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Cooked chickpea pasta

1 cup Mini sweet peppers

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 tbsp Lemon juice

1 tbsp Feta cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Slice the mini peppers into rings and mince the garlic, then add them to the skillet with the chicken, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 5

  Add the cooked pasta, fresh baby spinach, and lemon juice to the skillet, tossing until the spinach is just wilted and everything is well combined.

• 6

  Serve the pasta in a bowl and sprinkle with crumbled feta cheese for a salty finish.