NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 tbsp Basil pesto

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  In a small bowl, toss the cherry tomatoes with the extra virgin olive oil until they are lightly and evenly coated.

• 4

  Place the seasoned chicken breast and the oiled cherry tomatoes onto the prepared baking sheet in a single layer.

• 5

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes are blistered.

• 6

  Remove the tray from the oven and immediately spread the basil pesto over the top of the warm chicken breast.

• 7

  Squeeze the fresh lemon juice over the roasted tomatoes to brighten the flavors and add a hit of acidity.

• 8

  Serve the pesto chicken and roasted tomatoes over a fresh bed of baby spinach, allowing the residual heat to slightly wilt the greens.