NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tsp extra virgin olive oil

1 tsp ghee

2 cloves garlic

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh basil

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 3 minutes to lock in juices, then slice it into bite-sized pieces.

• 5

  In the same skillet, melt the ghee and add the minced garlic and halved cherry tomatoes, sautéing until the tomatoes begin to soften.

• 6

  Add the baby spinach to the skillet and stir for 1 minute until just wilted.

• 7

  Toss the cooked pasta and sliced chicken into the skillet, then add the fresh parsley, basil, and lemon juice.

• 8

  Mix everything thoroughly to coat in the garlic-herb sauce and serve warm.