NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes in oil

1 medium zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips; meanwhile, thinly slice the zucchini into rounds.

• 4

  In the same skillet, sauté the sliced zucchini for 3-4 minutes until tender-crisp and lightly browned.

• 5

  Add the cooked pasta and sun-dried tomatoes to the skillet, stirring to combine with the zucchini.

• 6

  Stir in the sliced chicken, basil pesto, and lemon juice, tossing all ingredients until well-coated and heated through.

• 7

  Transfer to a bowl and garnish with parmesan cheese before serving.