NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

0.25 cup plain Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove chicken from the pan to rest, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften.

• 6

  Stir in the baby spinach until just wilted, then remove the skillet from heat.

• 7

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth.

• 8

  Toss the cooked pasta, sliced chicken, and pesto-yogurt sauce into the skillet with the vegetables, mixing until everything is coated in a velvety glaze.