CHICKEN PASTA SALAD

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

355

Protein

31g

Carbs

35g

Fat

10g

Ingredients

seasoning, salt, and pepper. Cook in a skillet over medium heat for 5-7 minutes per side, or until fully cooked. Dice into bite-sized pieces and set aside. instructions. Drain, rinse under cold water, and set aside to cool. cherry tomatoes, cucumber, red onion, bell pepper, and black olives. lemon juice, olive oil, Dijon mustard, minced garlic, and dill. Add salt and pepper to taste. Pour the dressing over the mixture and toss until everything is evenly coated. each. Serve immediately or refrigerate for up to 3 days.
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts, cooked and diced
Garlic herb seasoning (or a mix of Italian seasoning, onion powder, and garlic powder)
Salt and pepper, to taste
For the Pasta Salad:
8 oz (225g) tricolor rotini pasta, cooked and cooled
1 cup (150g) cherry tomatoes, halved
1 cup (150g) cucumber, diced
1/2 cup (75g) red onion, thinly sliced
1/2 cup (75g) bell pepper, diced
1/2 cup (75g) black olives, sliced
For the Dressing:
1/2 cup (120g) plain Greek yogurt
2 tablespoons (30ml) lemon juice
2 tablespoons (30ml) olive oil
1 tablespoon (15g) Dijon mustard
2 cloves garlic, minced
1 tablespoon (8g) fresh dill, chopped (or 1 teaspoon dried dill)
Salt and pepper, to taste Nutritional Values Per Serving (Roughly 1 1/2 cups):

Instructions

6 steps

1Season the chicken breasts with garlic herb seasoning, salt, and pepper. Cook in a skillet over medium heat for 5-7 minutes per side, or until fully cooked. Dice into bite-sized pieces and set aside.
2Cook the tricolor rotini pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
3In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives.
4In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, and dill. Add salt and pepper to taste.
5Add the diced chicken to the pasta and vegetables. Pour the dressing over the mixture and toss until everything is evenly coated.
6Divide into 4 servings, approximately 1 to 1 1/2 cups each. Serve immediately or refrigerate for up to 3 days. For the Chicken: 1 lb (450g) boneless, skinless chicken breasts, cooked and diced Garlic herb seasoning (or a mix of Italian seasoning, onion powder, and garlic powder) Salt and pepper, to taste For the Pasta Salad: 8 oz (225g) tricolor rotini pasta, cooked and cooled 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cucumber, diced 1/2 cup (75g) red onion, thinly sliced 1/2 cup (75g) bell pepper, diced 1/2 cup (75g) black olives, sliced For the Dressing: 1/2 cup (120g) plain Greek yogurt 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) olive oil 1 tablespoon (15g) Dijon mustard 2 cloves garlic, minced 1 tablespoon (8g) fresh dill, chopped (or 1 teaspoon dried dill) Salt and pepper, to taste (Roughly 1 1/2 cups):