NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup linguine

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  3. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  4. While the chicken cooks, whisk together the basil pesto, plain Greek yogurt, and lemon juice in a small bowl until smooth.

• 5

  5. Remove the cooked chicken from the pan and let it rest for 2 minutes on a cutting board before slicing into thin strips.

• 6

  6. In the same skillet, add the minced garlic and fresh baby spinach, sautéing for 1 minute until the leaves are just wilted.

• 7

  7. Lower the heat to low and add the cooked linguine, sliced chicken, pesto yogurt mixture, and lemon zest to the skillet.

• 8

  8. Toss everything together gently for 1-2 minutes until the sauce is creamy and coats the pasta evenly before serving.