NUTRITION

SERVINGS

INGREDIENTS

120g Chicken Breast

45g Chickpea Pasta

80g Zucchini

40g Red Bell Pepper

1 tsp Extra Virgin Olive Oil

15g Feta Cheese

1 tbsp Whole Milk

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell peppers into bite-sized pieces, toss with half of the olive oil, and roast for 15-20 minutes until tender and slightly charred.

• 3

  Boil the chickpea pasta in salted water according to the package instructions, then drain and rinse with cool water to stop the cooking process.

• 4

  Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Whisk together the remaining olive oil, whole milk, lemon juice, and your favorite dried herbs like oregano or parsley to create a light, creamy dressing.

• 6

  Slice the grilled chicken into thin strips or cubes.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted vegetables, and grilled chicken.

• 8

  Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

• 9

  Finish the dish by sprinkling the crumbled feta cheese over the top before serving.