Protein, vitamins E and K, B vitamins, and folate boost your baby’s cell, brain, nervous system, muscle, and skeletal development.
SERVES 4
A divine chicken salad for a divine pregnant diva! If you don’t have sun-dried tomatoes, fresh will do. You can replace the pasta with whole grains, such as quinoa, farro, bulgur, couscous, or rice. No dairy? Skip the feta. But keep throwing nuts and seeds into everything.
2 cups uncooked bow-tie or other pasta, preferably whole wheat
5 tablespoons olive oil
8 ounces chicken breasts or tenders, diced (2 cups)
⅓ cup sun-dried tomatoes in oil, drained and cut into a small dice
½ cup coarsely chopped pitted black olives
¼ cup pasteurized feta cheese, crumbled
4 cups baby arugula or baby greens
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
3 tablespoons cider or balsamic vinegar, or to taste
• Cook the pasta according to the package directions. Drain, then transfer the pasta to a large serving bowl. Add 1 tablespoon of the olive oil (this will prevent the pasta from sticking together), mix, and set aside.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and sauté, stirring occasionally, for 5 minutes, or until completely cooked and nicely browned.
• Transfer the cooked chicken to the pasta, then add the remaining ingredients, including the remaining 2 tablespoons of olive oil, and gently mix until well combined. Adjust the seasoning and serve at room temperature.
One quarter of the chicken salad: Calories: 389 cals; Protein: 26 g; Carbohydrates: 20 g, Fat: 23 g, Fiber: 3 g, Sodium: 301 mg; Vitamin E: 4 mg; Vitamin K: 29 mcg; B6: 0.5 mg; Niacin: 10 mg; Riboflavin: 0.3 mg; Folate: 85 mcg; Copper: 0.4 mg; Magnesium: 100 mg; Manganese: 0.7 mg; Phosphorus: 333 mg; Selenium: 32 mcg; 1½ CARBS