NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz chickpea fusilli

0.5 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.5 cup cherry tomatoes

1 tbsp parmesan cheese

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the garlic is fragrant and tomatoes begin to soften.

• 6

  Add the baby spinach to the skillet and toss until just wilted, then fold in the cooked fusilli and sliced chicken.

• 7

  Drizzle with lemon juice and garnish with fresh parsley and parmesan cheese before serving.