NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice 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 olive 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, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Stir in the baby spinach until just wilted, then reduce heat to low.

• 7

  In a small bowl, whisk together the basil pesto and Greek yogurt with 1 tablespoon of pasta cooking water to create a creamy sauce.

• 8

  Add the cooked pasta and sliced chicken back to the skillet, pour the pesto mixture over the top, and toss gently to coat everything evenly.