NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Broccoli

1 cup Fresh Basil Leaves

1 tbsp Olive Oil

0.5 oz Pine Nuts

1 clove Garlic

1 tbsp Parmesan Cheese

PREPARATION

• 1

  Preheat your oven to 425°F for the broccoli and set a grill pan or skillet over medium-high heat for the chicken.

• 2

  Season the chicken breast with salt and pepper. Grill or sear it on the hot pan for about 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing.

• 3

  Toss the broccoli florets with a touch of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until they become tender and slightly crispy at the edges.

• 4

  Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 5

  To prepare the fresh pesto, combine the basil, garlic, pine nuts, olive oil, and Parmesan cheese in a food processor. Blitz until you achieve a smooth and vibrant sauce. Adjust seasoning with a pinch of salt if needed.

• 6

  Toss the cooked pasta with the prepared pesto until evenly coated. If needed, add a splash of pasta water to create a creamier consistency.

• 7

  Arrange the pesto pasta on the plate, top with sliced grilled chicken, and add the roasted broccoli on the side.

• 8

  Garnish with an extra sprinkle of Parmesan if desired and serve warm.