NUTRITION

SERVINGS

INGREDIENTS

7 oz skinless chicken thighs

1 oz dry chickpea pasta

1 tbsp sun-dried tomatoes

1.5 tbsp full-fat coconut milk

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, season the chicken thighs evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a medium skillet over medium-high heat.

• 4

  Add the chicken thighs to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the skillet and set aside to rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, lower the heat to medium and add the sun-dried tomatoes and coconut milk, stirring to scrape up any browned bits from the chicken.

• 7

  Add the fresh spinach to the sauce and stir until just wilted.

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken, tossing everything together to coat in the sauce.

• 9

  Garnish with freshly chopped basil and serve immediately.