Name: Herb-Grilled Chicken Breast with Chickpea Pasta and Blistered Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 oz Chickpea Pasta; 1 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 cup Baby Spinach; 1 clove Garlic, minced; 2 tbsp Fresh Basil, chopped

Nutrition

Per serving

434 calories

Protein: 46g; 42% of calories
Carbs: 40g; 36% of calories
Fat: 11g; 22% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
Season the chicken breast with salt, pepper, and dried Italian herbs.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, heat the olive oil in a large skillet over medium heat.
Add the cherry tomatoes and cook for 3-5 minutes until they begin to soften and burst.
Stir in the minced garlic and baby spinach, cooking just until the spinach is wilted.
Drain the pasta and add it to the skillet with the tomatoes and spinach, tossing to combine.
Slice the grilled chicken and serve it over the pasta mixture, garnished with fresh chopped basil.

Nutrition

Ingredients

Instructions

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