Categories: Meals
Ingredients
- Lemon
- 2 Cilantro Sprigs
- 3 Parsley Sprigs
- 2 Mint Sprigs
- 2 Dill Sprigs
- 1 Garlic Cloves
- 2 Chicken Breasts
- 6 oz Whole Wheat Penne
- 3 oz Plain Greek Yogurt
- 2 tbsp Coconut Milk
- 1 oz Honey
Directions
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Thoroughly rinse produce and pat dry. Quarter lemon. Zest one quarter for garnish, if desired. Coarsely chop cilantro, parsley, mind and dill. Mince garlic. Rinse chicken breasts and pat dry.
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Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Put a colander in the sink. Drain pasta, rinse with cold water until pasta is cool and drain again.
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In a medium bowl, combine cooled pasta with Greek yogurt, coconut milk, minced garlic, honey to taste, mint, cilantro, parsley, and dill (reserving pinches of last 4 ingredients for garnish, if desired). Squeeze juice from 2 lemon quarters to taste over the pasta salad. Mix well. If desired, add a pinch of lemon zest to the pasta salad for extra tartness. Add salt and pepper to taste. Chill until ready to serve.
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Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season chicken breasts with salt and pepper and place in pan. Add a squeeze of lemon from a remaining lemon wedge over the chicken as it cooks. Cook until no longer pink inside and a brown crust has formed outside, about 5 minutes per side. Internal temperature should be at least 165 degrees. Set aside and rest.
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Place some chilled pasta salad on a plate. Nestle a pan-seared chicken breast next to or atop the pasta salad. Garnish with lemon zest and any remaining fresh herbs and lemon wedges, if desired.