NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing briefly until the spinach is just wilted.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water.

• 7

  Toss the cooked linguine, sliced chicken, basil pesto, and reserved pasta water into the skillet with the vegetables.

• 8

  Finish with a squeeze of fresh lemon juice and toss everything together until well-coated and heated through.