2 cups pasta (uncooked)
400 g chicken thigh (can use breast, but will be a bit drier)
2 tsp minced garlic
3 tsp lemon juice
2 tsp dried oregano
1 x punnet cherry tomatoes, halved
1/2 cup spring onions, finely chopped
1 x tin chickpeas (drained)
2 cups rocket
4 tbsp pesto
3 tbsp greek yoghurt
1 tbsp lemon juice
salt pepper
Cook pasta according to packet instructions, then drain and let cool slightly.
While the pasta is cooking, eat a pan over medium heat with a little olive oil. Add chicken, garlic, lemon juice and oregano
cook until golden and cooked through, then remove from heat and slice or shred.
In a large bowl, whisk together all dressing ingredients until smooth.
Add in the pasta, chicken, cherry tomatoes, spring onions, chickpeas and rocket. Toss well to coat.
Sprinkle with feta. Keep refridgerated in an airtight container for up to 3-4 days. Most importantly, enjoy!
