NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

1 clove Garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside to rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, cooking for 3-4 minutes until the tomato skins begin to blister and pop.

• 6

  Drain the pasta, reserving 1 tablespoon of the cooking water, and return the pasta to the pot.

• 7

  Add the basil pesto, sliced chicken, blistered tomatoes, and lemon juice to the pasta, tossing gently with the reserved water until well coated.