NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry brown rice pasta

1 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

PREPARATION

• 1

  Preheat oven to 400°F. Toss cherry tomatoes with 0.25 tbsp olive oil and a portion of the sea salt on a baking sheet. Roast for 15 minutes until blistered and juicy.

• 2

  Cook the dry brown rice pasta in a pot of boiling salted water until al dente. Reserve 0.25 cup of the pasta water before draining.

• 3

  Season the chicken breast with the remaining sea salt, black pepper, and fresh oregano.

• 4

  Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and slice into strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds. Stir in the cooked pasta, roasted tomatoes, fresh spinach, lemon juice, and lemon zest.

• 6

  Toss the mixture together, adding the reserved pasta water to create a light sauce. Add the sliced chicken back to the pan and serve warm.