YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Chickpeas and Fresh Herbs
Grilled chicken breast and whole wheat pasta tossed with chickpeas and fresh parsley in a bright lemon dressing, finished with a sprinkle of salty feta.
INGREDIENTS
5.1 ounces Chicken Breast
1.4 ounces Canned Chickpeas
0.5 cup Cooked Whole Wheat Penne
0.3 cup Cherry Tomatoes
0.3 cup Diced Cucumber
1 tablespoon Feta Cheese
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
2 tablespoons Fresh Parsley
PREPARATION
Season the chicken breast with a pinch of salt, pepper, and dried oregano.
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into bite-sized strips.
Cook the whole wheat penne in boiling salted water until al dente, then drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and finely chopped parsley to create the dressing.
Add the cooled pasta, chickpeas, halved cherry tomatoes, and diced cucumber to the bowl.
Incorporate the sliced grilled chicken and toss all ingredients until thoroughly coated with the lemon-herb dressing.
Top the salad with crumbled feta cheese and serve immediately or chill for 30 minutes to let the flavors meld.