-
1. Bring a pot of salted water to a boil. Cook the rotini until al dente, then drain, rinse briefly under cold water to cool, and let it drain well.
7 g Salt,
340 g Dry rotini pasta
-
2. Slice the cucumbers into half-moons, halve the cherry tomatoes, dice the red bell peppers, finely dice the red onion, and roughly chop the parsley and dill.
600 g English cucumber,
300 g Cherry tomatoes,
320 g Red bell pepper,
60 g Red onion,
30 g Fresh parsley,
10 g Fresh dill
-
3. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper until smooth and well combined.
480 g Nonfat Greek yogurt,
8 g Garlic,
45 g Lemon juice,
13 g Olive oil,
3 g Dried oregano,
1 g Dried thyme,
2 g Ground black pepper,
7 g Salt,
2 g Lemon zest
-
4. Add the shredded chicken, cooked rotini, chopped parsley, and chopped dill to the bowl with the herbed yogurt and fold everything together until evenly coated.
520 g Cooked shredded chicken breast,
30 g Fresh parsley,
10 g Fresh dill,
340 g Dry rotini pasta
-
5. Chop the romaine hearts into bite-size pieces, rinse and dry them well, and divide the lettuce evenly among 6 meal-prep containers.
540 g Romaine lettuce hearts
-
6. Top each container of romaine with a portion of the Greek yogurt chicken and pasta mixture, then arrange cucumbers, cherry tomatoes, and red bell peppers around it. Sprinkle with diced red onion and crumbled feta if using.
520 g Cooked shredded chicken breast,
480 g Nonfat Greek yogurt,
600 g English cucumber,
300 g Cherry tomatoes,
320 g Red bell pepper,
60 g Red onion,
70 g Crumbled feta cheese (optional),
340 g Dry rotini pasta
-
7. Seal the containers and refrigerate. Serve chilled, stirring the veggies into the yogurt chicken and pasta just before eating; adjust seasoning with extra salt, pepper, or lemon juice if desired.
45 g Lemon juice,
2 g Ground black pepper,
7 g Salt
