NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast, diced

1.5 oz Whole Wheat Penne

0.5 cup Raw Beets, diced

0.25 cup Canned Chickpeas, rinsed

1.5 tbsp Basil Pesto

1 cup Fresh Spinach

0.5 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the diced beets and chickpeas with olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast for 20-25 minutes until the beets are tender and the chickpeas are slightly crunchy.

• 4

  While the vegetables roast, cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.

• 5

  In a non-stick skillet over medium heat, sauté the diced chicken breast until cooked through and lightly browned on all sides.

• 6

  Drain the pasta and return it to the pot, then add the cooked chicken, fresh spinach, and basil pesto.

• 7

  Stir everything together over low heat for 1 minute until the spinach is just wilted and the pasta is well coated.

• 8

  Transfer the pasta to a bowl and top with the roasted beets and crunchy chickpeas.