NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 oz Whole wheat spaghetti

1 cup Broccoli florets

0.5 cup Cherry tomatoes

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Arrange the broccoli florets and halved cherry tomatoes on the sheet, drizzle with olive oil, and season with half of the salt and pepper.

• 3

  Roast the vegetables for 15 minutes until the broccoli is tender and the tomatoes are blistered.

• 4

  Cook the whole wheat spaghetti in a pot of boiling water until al dente, then drain and set aside.

• 5

  Season the chicken breast with garlic powder and the remaining salt and pepper.

• 6

  Sauté the chicken in a non-stick skillet over medium heat for 6 minutes per side until golden and cooked through.

• 7

  Slice the cooked chicken into thin strips once it has rested for a few minutes.

• 8

  Mash the avocado with the lemon juice in a small bowl until it reaches a smooth, sauce-like consistency.

• 9

  Combine the pasta, roasted vegetables, and chicken in a bowl, then fold in the avocado mash until the spaghetti is silkily coated.