NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

1 cup baby spinach

0.5 cup zucchini

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, add the sliced zucchini and minced garlic, sautéing for 2-3 minutes until the zucchini is tender-crisp and fragrant.

• 6

  Add the cooked pasta, baby spinach, lemon juice, lemon zest, and reserved pasta water to the skillet, tossing until the spinach is just wilted.

• 7

  Return the sliced chicken to the pan, garnish with fresh chopped parsley, and serve immediately.