NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked whole wheat penne

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 cup fresh baby spinach

0.5 cup sliced zucchini

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice chicken into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Add chicken and zucchini to the skillet, cooking for 5-7 minutes until chicken is browned and cooked through.

• 4

  Stir in minced garlic and cook for 30 seconds until fragrant.

• 5

  Reduce heat to low and add cooked pasta and baby spinach, stirring until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest.

• 7

  Remove the skillet from heat and fold in the yogurt mixture until the pasta is coated and creamy.

• 8

  Garnish with chopped fresh parsley and serve immediately.