NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove chicken from the pan, let it rest for a few minutes, then slice into strips.

• 5

  In the same skillet, add the minced garlic and sundried tomatoes, sautéing for one minute until fragrant.

• 6

  Add the baby spinach to the skillet and toss until just wilted.

• 7

  Drain the pasta and add it to the skillet along with the sliced chicken, basil pesto, and lemon juice.

• 8

  Toss everything together until well combined and heated through before serving.