NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Chickpea rotini pasta

0.5 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

• 1

  Boil the chickpea rotini pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

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

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until fully cooked through.

• 4

  Allow the chicken to rest for 5 minutes before slicing it into thin, bite-sized strips.

• 5

  Halve the cherry tomatoes and place them in a large mixing bowl along with the baby spinach and the cooled pasta.

• 6

  Add the sliced chicken, basil pesto, and fresh lemon juice to the mixing bowl.

• 7

  Toss all ingredients together thoroughly until the pasta and vegetables are evenly coated in the fragrant pesto.