
Welcome to my series where I take viral recipes from over the years and make them more of a “Peachie Balance”. So, high protein + blood sugar friendly and I always tweak the healthy fats if they’re high. For this recipe, I added chicken for a compete protein source, skipped the olive oil to keep total calories lower, and swapped for a high fiber pasta or low carb pasta depending on you’re personal preference. And tastes the same💪🏼🤗🥳.
INGREDIENTS
-
8.8 oz box of chickpea, lupini, or lentil pasta (hearts do palm noodles works for keto friendly)
-
2 pints cherry tomatoes
- 8oz. Block of Feta
-
1.5 lbs raw chicken breast, diced into 1” pieces
-
1/4 tsp both salt and pepper
-
2 cloves garlic, minced
-
¼ cup fresh basil, packed and chopped, plus more for serving
STEPS
-
Preheat oven to 400°F. Place the cherry tomatoes and cubed chicken in an oven-safe 9 x 13 baking dish. Season with salt and pepper. Toss until well combined.
-
Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and chicken.
-
Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts. If it’s not browned yet, switch to broil high a few minutes but watch it bc it’ll burn quick.
-
While the tomatoes, chicken, and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
-
Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
-
Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm. Makes 6 - 1.5 cup servings.
🍑 Nourishment Breakdown
Serves 6
Macros per 1.5 cup:
Calories: 385 | Fat: 13g | Starch/Carbs: 30g | Protein: 44g | Fiber 7g
PROTEIN chicken, chickpea pasta
FAT feta
FIBER tomatoes, some in pasta
CARB/STARCH pasta
6 comments
How much feta do you add?
———
thepeachiespoon replied:
8 oz block