NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Ricotta and spinach tortellini

1 tbsp Basil pesto

1 cup Arugula

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 2

  Slice the cooked chicken into thin strips and set aside.

• 3

  Toss the refrigerated tortellini with the olive oil in a small bowl until lightly coated.

• 4

  Place the tortellini in an air fryer basket at 375°F for 6-8 minutes, shaking halfway through, until they are golden brown and crispy.

• 5

  While the pasta crisps, halve the cherry tomatoes and place them in a large salad bowl with the fresh arugula.

• 6

  Add the sliced chicken and the crispy tortellini to the salad bowl.

• 7

  Drizzle the basil pesto and lemon juice over the top, tossing gently to ensure everything is evenly coated.

• 8

  Serve immediately to enjoy the contrast between the warm, crunchy tortellini and the cool greens.