NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 oz dry chickpea pasta

1 tbsp basil pesto

1 tbsp sundried tomatoes

1 cup baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 5

  In the same skillet or a large bowl, combine the cooked pasta, sliced chicken, basil pesto, chopped sundried tomatoes, and baby spinach.

• 6

  Toss everything together until the spinach is slightly wilted and the pasta is coated, then finish with a squeeze of fresh lemon juice.