NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the baby spinach and sun-dried tomatoes, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Add the cooked linguine, sliced chicken, and basil pesto to the skillet, tossing everything together to coat evenly.

• 7

  Finish with a squeeze of fresh lemon juice and serve immediately with a sprinkle of grated parmesan cheese.