NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

0.5 cup wild garlic leaves

0.5 cup baby spinach

0.25 oz walnut halves

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp lemon juice

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Place the wild garlic leaves, baby spinach, walnut halves, olive oil, grated parmesan, and lemon juice in a food processor and pulse until a coarse pesto forms.

• 3

  Season the chicken breast evenly with sea salt and black pepper.

• 4

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  Slice the cooked chicken breast into thin strips.

• 6

  Drain the pasta, reserving a small splash of the cooking water, then toss the pasta with the prepared pesto, reserved water, and chicken strips until well combined.