NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1.5 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with 0.5 tsp of the olive oil and a pinch of sea salt on the baking sheet.

• 3

  Roast the tomatoes for 10-12 minutes until they are softened and the skins begin to blister.

• 4

  While the tomatoes roast, season the chicken breast pieces with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes.

• 7

  Reduce the heat to low, then add the cooked whole wheat pasta and baby spinach to the skillet.

• 8

  Stir the mixture for 1 minute until the spinach is just wilted.

• 9

  Remove the skillet from the heat and gently fold in the basil pesto and roasted cherry tomatoes until everything is evenly coated.