NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.25 cup green onion

1 tsp avocado oil

2 tbsp full-fat coconut milk

1 tbsp jerk seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, slice the chicken breast into thin strips and season evenly with jerk seasoning, sea salt, and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes.

• 4

  Remove chicken from the skillet and set aside; in the same pan, add the sliced red and yellow bell peppers and minced garlic, sautéing until the peppers are tender-crisp.

• 5

  Lower the heat and stir in the full-fat coconut milk and the reserved pasta water, scraping up any browned bits from the bottom of the pan.

• 6

  Add the cooked pasta and chicken back into the skillet, tossing everything together until the sauce coats the noodles evenly.

• 7

  Garnish with sliced green onions and serve immediately.