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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 688 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 ½ lb chicken breasts, boneless skinless
  • 1 (4 oz) log goat cheese
  • 2 limes
  • 10 oz rotini pasta
  • 1 shallot
  • 2 medium zucchini squash
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • 1 tsp salt
    • 10 oz rotini pasta
  2. Meanwhile, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.
    • 1 ½ lb chicken breasts, boneless skinless
    • ½ tsp salt
    • ½ tsp black pepper
  3. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
  4. Once the grill pan is hot, coat with oil. Working in batches if necessary, add the chicken and grill until cooked through, 3-4 minutes per side; remove from heat and transfer chicken to a plate.
    • 4 tsp extra virgin olive oil
  5. While the chicken cooks, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 2 medium zucchini squash
    • 2 limes
    • 1 (5 oz) pkg baby arugula
  6. Using a clean cutting board, trim and slice zucchini into ½-inch thick planks. Place on a plate, drizzle with oil, and season with salt and pepper on both sides.
    • 2 tsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Return the grill pan to medium-high heat; add zucchini and cook, turning occasionally, until charred and fork-tender, about 5 minutes.
  8. Meanwhile, peel and mince shallot; transfer to a large bowl.
    • 1 shallot
  9. Juice limes into the bowl with the shallot; add oil, Dijon, honey, salt, and pepper. Whisk to combine the dressing.
    • 4 tsp extra virgin olive oil
    • 2 tsp Dijon mustard
    • 1 tsp honey
    • ½ tsp salt
    • ⅛ tsp black pepper
  10. When the pasta is done, drain in a colander and rinse under cold water to cool. Add to the bowl with the dressing.
  11. When the zucchini is done, remove from the grill pan and cut into bite-sized pieces. Add to the bowl with the pasta, along with the arugula, and toss to combine the salad.
  12. Thinly slice chicken into strips.
  13. To serve, divide salad and sliced chicken between plates. Crumble goat cheese over top and enjoy!
    • 1 (4 oz) log goat cheese

Nutrition per Serving

Calories
688
Fat
24g
Net Carbs
58g
Protein
55g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • large pot
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • tongs
  • whisk or fork