NUTRITION

SERVINGS

INGREDIENTS

1 piece Chicken Breast (150g)

2 ounces Whole Wheat Pasta (dry, 56g)

5 spears Asparagus (60g)

1 teaspoon Olive Oil

1/4 cup Unsweetened Almond Milk

1 tablespoon Lemon Juice

1 clove Garlic

2 tablespoons Fresh Mixed Herbs

PREPARATION

• 1

  Preheat your oven to 425°F. Place the asparagus spears on a baking sheet, lightly drizzle with olive oil, and season with a pinch of salt and pepper. Roast for 10-12 minutes until tender and slightly crisp.

• 2

  Meanwhile, season the chicken breast with salt, pepper, and a bit of the fresh herbs. In a lightly oiled skillet over medium heat, cook the chicken for about 6-7 minutes per side until it is cooked through and golden brown. Remove the chicken from the pan and let it rest before slicing.

• 3

  Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 4

  In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the unsweetened almond milk and add lemon juice, stirring to deglaze the pan. Allow the sauce to warm and slightly thicken, then stir in the remaining chopped herbs.

• 5

  Toss the cooked pasta in the sauce until well coated. Plate the pasta, top with sliced chicken breast, and serve with a side of roasted asparagus.

• 6

  Enjoy this fresh, creamy, and zesty dish as a delightful dinner option that balances lean protein with whole grains and vegetables.