Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 8 oz whole wheat or chickpea rotini pasta
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup diced celery
  • 1 cup halved cherry tomatoes
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp lemon zest
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper. Sear the chicken for 5–7 minutes until the edges are golden-brown and the center is no longer pink. Remove from heat and let rest for 5 minutes to retain juices.
  2. Boil the pasta in salted water according to package directions. Once al dente, drain and immediately rinse under cold water to stop the cooking process and create a firm texture.
  3. In a small bowl, whisk the Greek yogurt, Dijon, lemon juice, lemon zest, garlic, and vinegar until the mixture is velvety and smooth.
  4. Combine the chilled pasta, seared chicken, and diced vegetables (celery, cherry tomatoes, red onion, and parsley) in a large mixing bowl. Pour the dressing over the top and fold gently until every piece is evenly coated.