NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpea pasta

1 tbsp sun-dried tomatoes

1 tbsp fresh basil

1 clove garlic

0.25 tsp extra virgin olive oil

1 cup baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp walnuts

PREPARATION

• 1

  Prepare the pesto by pulsing the sun-dried tomatoes, fresh basil, garlic, walnuts, and lemon juice in a small food processor until a coarse paste forms.

• 2

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

• 3

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

• 4

  Add the chicken breast to the skillet and sear for 5 to 6 minutes per side, or until golden brown and cooked through.

• 5

  Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into thin strips.

• 6

  In the same skillet, add the baby spinach and sauté for 1 minute until just wilted.

• 7

  Add the cooked chickpea pasta, sliced chicken, and the sun-dried tomato pesto to the skillet.

• 8

  Toss all ingredients together over low heat for 1 to 2 minutes until the pasta is well coated and the meal is heated through.