NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Cooked linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

  Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing into thin strips.

• 5

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

• 6

  Add the fresh baby spinach to the pan and toss for 30-60 seconds until just wilted.

• 7

  Reduce the heat to low and add the cooked linguine, basil pesto, and lemon juice to the skillet.

• 8

  Toss everything together until the pasta is thoroughly coated, then add the sliced chicken back in and serve immediately.