NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz quinoa pasta

1 tbsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat 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 chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

• 6

  Deglaze the pan with lemon juice, then toss in the baby spinach until just wilted.

• 7

  Add the cooked pasta and sliced chicken back to the skillet, tossing with lemon zest and fresh parsley to combine.

• 8

  Serve immediately topped with a dusting of parmesan cheese.