NUTRITION

SERVINGS

INGREDIENTS

4 oz Grilled Chicken Breast

1 oz Dry Chickpea Pasta

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

• 3

  While the broccoli roasts, boil the chickpea pasta in salted water according to package directions until al dente, then drain and rinse with cold water.

• 4

  Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

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

• 6

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the dressing.

• 7

  In a large mixing bowl, combine the cooked pasta, roasted broccoli, and sliced chicken.

• 8

  Drizzle the dressing over the salad and toss gently to coat everything evenly before serving.