NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 cup Fresh baby spinach

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground turmeric

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and ground turmeric for a golden hue.

• 3

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

• 4

  Remove the chicken from the skillet to a cutting board to rest, then add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 5

  Reduce the heat to low and whisk in the Greek yogurt, lemon juice, and lemon zest to create a smooth, creamy sauce.

• 6

  Fold the cooked penne and baby spinach into the sauce until the spinach is wilted, then slice the chicken and serve it over the pasta.