Serves 1
Directions
- 1Drizzle chicken thighs with olive oil, add the lemon juice, yogurt, spices, salt and pepper, mix well, and roast at 425F for 30 minutes, then remove and dice into chunks or cubes.
- 2Mix the yogurt, mayo, mustard, lemon juice, garlic, and spices, adding water or lemon juice to thin if preferred.
- 3Finely chop the romaine, roughly chop the parsley, and dice the red onion and pickles.
- 4Cook the pasta.
- 5Assemble the salad by layering the chicken, romaine, vegetables, and pasta, then drizzle with dressing and top with fresh herbs or feta.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1/2 tsp olive oil
- 1/2 whole lemon juice
- 2 tbsp greek yogurt
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp oregano
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- salt (optional)
- pepper (optional)
- 4 tbsp Greek yogurt
- 2 tbsp mayo
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1.5 whole lemon juice
- 1-2 garlic clove, finely minced
- 2 whole romaine lettuce, finely chopped
- 1/2 whole red onion, finely diced
- 2 cup pickles, finely diced
- 1 handful fresh parsley, roughly chopped
- 8 oz Kaizen protein pasta
Tips
- Use whatever pasta you like.
- You can use yellow mustard instead of Dijon.
- Top with fresh herbs or feta for serving.
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