NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1/2 Lemon (zest and juice)

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

• 2

  While the pasta cooks, pat the chicken breast dry and season lightly with salt and pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and minced garlic, cooking for about 4-5 minutes on each side until the chicken is thoroughly cooked and lightly golden.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

• 5

  In the same skillet, lower the heat to medium and add the Greek yogurt along with the juice and zest of half a lemon. Stir well, creating a light creamy sauce.

• 6

  Add the cooked whole wheat pasta and fresh spinach into the skillet, tossing to combine everything evenly. The residual heat will slightly wilt the spinach.

• 7

  Mix in the sliced chicken, ensuring it is nicely coated with the creamy lemon sauce. Taste and adjust seasonings as desired.

• 8

  Serve warm and enjoy your balanced, flavorful meal.