NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1.5 oz dry Chickpea Pasta

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of salt, then roast for 15 minutes until tender.

• 3

  While vegetables roast, boil the chickpea pasta in salted water according to the package instructions until al dente, then drain.

• 4

  Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for about 5-6 minutes per side until fully cooked.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, a squeeze of fresh lemon juice, and the remaining olive oil to create a creamy dressing.

• 6

  Slice the grilled chicken into thin strips.

• 7

  Combine the cooked pasta, roasted vegetables, and sliced chicken in a large bowl.

• 8

  Drizzle the yogurt dressing over the top and toss gently to coat all ingredients before serving.