NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Elbow pasta

1 cup Cherry tomatoes

1 cup Baby spinach

1 piece Babybel cheese

1 tbsp Basil pesto

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with olive oil, sea salt, and black pepper on the baking sheet and roast for 12 minutes until they begin to burst.

• 3

  While tomatoes roast, bring a pot of salted water to a boil and cook the elbow pasta until al dente, then drain.

• 4

  Season the chicken breast with garlic powder and sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.

• 5

  Slice the cooked chicken into bite-sized strips and dice the Babybel cheese into small cubes.

• 6

  In a large mixing bowl, combine the hot pasta, roasted tomatoes, and fresh baby spinach.

• 7

  Add the chicken, diced cheese, and basil pesto to the bowl, tossing thoroughly until the spinach is slightly wilted and the cheese is softened.