NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh basil

1 cup baby spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the skillet to rest, then add the minced garlic and baby spinach to the same pan, sautéing until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped parsley, chopped basil, and the remaining salt and pepper.

• 6

  Slice the chicken into strips and add it back to the skillet along with the cooked pasta and the creamy lemon-herb sauce, tossing gently until well combined.

• 7

  Serve immediately topped with the parmesan cheese.