NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

1.5 oz chickpea pasta

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving two tablespoons of the cooking water before draining.

• 2

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 4

  Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, lower the heat to medium-low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the baby spinach to the skillet and toss for 1 minute until just wilted.

• 7

  Whisk the Greek yogurt, lemon juice, lemon zest, and reserved pasta water together in a small bowl until smooth.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently over low heat until the pasta is coated in a creamy sauce.

• 9

  Stir in the sliced chicken and fresh parsley, then serve immediately while warm.