NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.33 cup chickpea pasta

1 cup cherry tomatoes

0.5 tsp olive oil

1 tbsp parmesan cheese

0.5 cup fresh basil

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and place the cherry tomatoes on a parchment-lined baking sheet.

• 2

  Roast the tomatoes for 12-15 minutes until they are blistered and slightly softened.

• 3

  While the tomatoes roast, cook the chickpea pasta in boiling salted water according to the package directions, then drain.

• 4

  Season the chicken breast with half of the salt and pepper, then sauté in a non-stick pan over medium heat until golden and cooked through.

• 5

  In a small food processor, combine the fresh basil, garlic, lemon juice, parmesan, and olive oil to create a fresh pesto.

• 6

  In a large mixing bowl, combine the cooked pasta, sautéed chicken, and roasted tomatoes.

• 7

  Add the pesto and the remaining salt and pepper, tossing gently until every ingredient is evenly coated.