NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea penne pasta

1 tsp extra virgin olive oil

0.5 cup sliced bell peppers

1.5 tbsp full-fat coconut milk

2 tsp jerk seasoning

1 tbsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with 1 teaspoon of jerk seasoning, sea salt, and black pepper.

• 3

  Heat the 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 thin strips.

• 5

  In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  Stir in the remaining 1 teaspoon of jerk seasoning and the coconut milk, scraping up any browned bits from the bottom of the pan to create a creamy sauce.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until the sauce coats every piece.

• 8

  Garnish with fresh green onions and serve immediately.