NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup whole wheat penne pasta

2 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in boiling salted water according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.

• 3

  Let the chicken rest for 5 minutes before slicing into bite-sized cubes.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano to create the dressing.

• 5

  Halve the cherry tomatoes, dice the cucumber, and roughly chop the baby spinach and fresh parsley.

• 6

  In a large mixing bowl, combine the cooled pasta, diced chicken, tomatoes, cucumber, and spinach.

• 7

  Pour the lemon-herb dressing over the salad and toss thoroughly until every ingredient is well-coated.

• 8

  Garnish with fresh parsley and serve immediately or refrigerate for 30 minutes to allow the flavors to develop.