NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.75 cup part-skim ricotta cheese

1 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Place a skillet over medium-high heat and add the olive oil.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then add the cherry tomatoes and minced garlic to the same skillet.

• 4

  Sauté the tomatoes for 3-5 minutes until they begin to blister and release their juices.

• 5

  In a small mixing bowl, combine the ricotta cheese with the lemon zest, chopped parsley, and the remaining salt and pepper.

• 6

  Whisk the ricotta mixture vigorously until it becomes light and airy.

• 7

  Spread the whipped lemon ricotta onto the center of a plate.

• 8

  Slice the rested chicken and arrange it over the ricotta, then spoon the warm roasted tomatoes and garlic oil on top.

• 9

  Finish the dish by garnishing with fresh torn basil leaves.