NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz brown rice penne

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil a pot of water and cook the brown rice pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Reduce the heat to low and whisk in the chicken broth and Greek yogurt until the mixture is smooth and creamy.

• 7

  Fold in the parmesan cheese and baby spinach, stirring until the spinach is just wilted.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the garlic sauce before serving.