NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cheese tortellini

0.5 tbsp basil pesto

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and sauté for 2 minutes until the skins begin to blister and soften.

• 6

  Add the baby spinach to the skillet and toss until just wilted, then turn the heat to low.

• 7

  Drain the tortellini and add them to the skillet along with the sliced chicken and basil pesto.

• 8

  Toss all ingredients together until evenly coated in pesto, then finish with a fresh squeeze of lemon juice before serving.