NUTRITION

SERVINGS

INGREDIENTS

2.4 oz Grilled Chicken Breast, sliced

1.5 oz Whole Wheat Penne

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1/3 cup Red Bell Pepper, diced

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 clove Garlic, minced

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions.

• 2

  Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking time until they are bright green and crisp-tender.

• 3

  Drain the pasta and broccoli, then rinse with cold water to stop the cooking process and set aside in a large mixing bowl.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic to create the vinaigrette.

• 5

  Add the sliced grilled chicken and diced red bell pepper to the bowl with the pasta and broccoli.

• 6

  Pour the lemon vinaigrette over the salad and toss well to ensure everything is evenly coated.

• 7

  Season with a pinch of sea salt, black pepper, and fresh lemon zest before serving.