NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked whole wheat penne pasta

1 cup Cherry tomatoes

1 tbsp Basil pesto

0.5 tsp Avocado oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Shaved parmesan cheese

PREPARATION

• 1

  Prepare the whole wheat penne according to package directions until al dente, ensuring you have a half-cup portion cooked and ready.

• 2

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

• 3

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Sear the chicken for approximately 6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan to rest for 5 minutes before slicing into thin strips.

• 6

  In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until the skins begin to blister and release their juices.

• 7

  Toss in the baby spinach and cook for 30 seconds until just wilted.

• 8

  Add the cooked pasta, sliced chicken, basil pesto, and lemon juice to the skillet, tossing gently to combine all ingredients and coat thoroughly.

• 9

  Serve immediately topped with the shaved parmesan cheese for a salty, savory finish.