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Green chicken noodle pasta salad:

My body has been having some serious cravings for artichoke hearts and olives as of late. So I came up with this meal to feed these cravings and boy did it not disappoint one bit. To speed up the process I grabbed a jar of Primal Kitchen Foods Greek Dressing at the grocery store instead of making my own marinate. I love their products because they use real ingredients and use avocado oil in place of canola oil like other dressing typically have.

Marinating chicken:

I first cleaned my chicken breast and chopped into bite size pieces. Next, I added it to a glass Tupperware and poured the Greek dressing over the chicken. Then I let it marinate in the refrigerator for an hour while I prepped the rest of the ingredients for this pasta dish. But you can skip the marinating step if you are pressed for time.

While the chicken is marinating you are going to want to grab these items:

1. Olives ( I used a mixture of green and black)
2. Artichoke hearts in water
3. Sun-dried tomatoes in olive oil
4. Red onion
5. Spiralized zucchini (this is the spiralizer I use to make my zoodles)
6. Lemon

Cooking the chicken:

Once the chicken is done marinating you are going to heat your pan, add your sun-dried tomatoes, red onions, and sauté for a few minutes. Add in your marinated chicken and cook for 5-6 minutes or until no longer pink. And lastly, add in the rest of the ingredients and cook for a few minutes. Squeeze the juice of the lemon on top of the dish and enjoy!

Meal prep:

The nice thing about this dish is that it taste great warm and cold. If you are like me and have to meal prep all cold dishes since you eat in your car while at work,  then this is a for sure meal to add to your next meal prep.