NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 oz edamame pasta

2 cups fresh spinach

1 medium tomato

1.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 oz walnuts

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the edamame pasta for 4-5 minutes until al dente.

• 2

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

• 3

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan to rest for 5 minutes, then add the remaining 0.5 tablespoon of olive oil, minced garlic, and diced tomatoes to the same skillet.

• 5

  Sauté the tomatoes for 2 minutes until softened, then add the fresh spinach and cook until just wilted.

• 6

  Drain the pasta and add it to the skillet along with the lemon juice, tossing everything together to coat in the light herb oil.

• 7

  Slice the rested chicken breast into strips and serve over the pasta, garnishing with chopped walnuts and fresh basil.