NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 oz feta cheese

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 cup red bell pepper

1 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 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, then drain and rinse with cold water to stop the cooking process.

• 2

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

• 3

  Allow the chicken to rest for five minutes before slicing into bite-sized strips or cubes.

• 4

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

• 5

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and a pinch of salt and pepper to create the dressing.

• 6

  In a large salad bowl, combine the cooled chickpea pasta, grilled chicken, cherry tomatoes, cucumber, bell pepper, and red onion.

• 7

  Pour the lemon-herb dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.

• 8

  Crumble the feta cheese over the top and give the salad one final gentle toss before serving chilled.