Greek Bruschetta Pasta

1: Pat dry the chicken breasts and season with salt and pepper. Air dry in the fridge for an hour.

2: Coat the chicken with a mixture of oregano, rosemary, lemon juice, Dijon mustard, and coconut aminos.

3: Sear the chicken in a cast iron skillet on medium low for 9 minutes, then flip and add a little ghee.

4: Cook for an additional 6 minutes, depending on the size of the chicken.

5: In a separate bowl, combine brown rice pasta, arugula, feta, and bruschetta mixture.

6: For the bruschetta, mix together cherry tomatoes, dill, Parmesan, minced garlic, minced red onion, balsamic vinegar, olive oil, salt, and pepper.

7: Serve the chicken on top of the pasta salad and drizzle with balsamic glaze if desired.