I was born and raised in Alabama, and Taziki's has always been one of my favorite spots whenever I go home. After developing a wheat allergy, I haven't been able to enjoy their Friday Special- but I thought, why not recreate it myself? I decided to give it a lighter twist too, so it's as delicious with a few less calories and carbohydrates along the way.
Cook Chicken: Season chicken with salt and pepper. Bake at 400°F for 16–20 minutes, or until internal temperature reaches 165°F. Set aside. Dice.
Finely chop the shallot, thyme, and tomato
Cook pasta according to package directions.
Make Vinaigrette: In a small bowl, whisk together olive oil, salt, balsamic vinegar, lemon juice, shallot, Dijon mustard, thyme, and sugar.
Assemble: Toss cooked pasta and sliced chicken with the vinaigrette. Layer over a bed of fresh spinach, then top with diced tomato and crumbled feta.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Serving is approximately 1/2 cup pasta and 4 oz of chicken. May alternatively used rotisserie chicken instead of cooking your own.
Plate method planning tip: 1 plate has 1 serving of carbohydrate, protein and vegetables.