NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked whole wheat penne

1 tsp extra virgin olive oil

1 cup zucchini

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken breast in the skillet and sear for 5 to 6 minutes per side, or until the exterior is golden brown and crispy and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 5

  While the chicken rests, add the sliced zucchini and minced garlic to the same skillet, sautéing for 3 to 4 minutes until the zucchini is tender but still has a slight bite.

• 6

  Lower the heat to medium and stir in the cooked whole wheat penne, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.

• 7

  Add the sliced chicken back into the skillet and toss all ingredients together for 1 minute until the pasta is well coated and everything is heated through.