NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat spaghetti

1 cup asparagus spears

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Roast the asparagus for 12 minutes until tender and slightly charred.

• 4

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 5

  Season the chicken breast with sea salt and black pepper, then pan-sear in a skillet with the remaining 0.5 tsp of olive oil over medium-high heat until cooked through, about 5-6 minutes per side.

• 6

  While the chicken rests, whisk together the Greek yogurt, minced garlic, lemon juice, and lemon zest in a small bowl until smooth.

• 7

  Slice the chicken into thin strips.

• 8

  Drain the pasta, reserving 1 tablespoon of pasta water, and return it to the pot.

• 9

  Toss the pasta with the yogurt sauce, reserved water, sliced chicken, and roasted asparagus.

• 10

  Garnish with freshly chopped parsley and serve immediately.