NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat pasta

0.5 tbsp ghee

2 clove garlic

1 tbsp fresh parsley

1 tsp lemon juice

1 tbsp panko breadcrumbs

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a small skillet over medium heat and add the panko breadcrumbs, stirring constantly until they are golden brown and fragrant.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear in a non-stick skillet until cooked through, approximately 6 minutes per side.

• 4

  Remove the chicken from the heat, let it rest for 2 minutes, and then slice it into thin strips.

• 5

  In the same skillet used for the chicken, melt the ghee over low heat and add the minced garlic, sautéing for 1 minute until soft but not browned.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet with the garlic ghee.

• 7

  Toss the pasta with the chicken, fresh parsley, lemon juice, and remaining salt and pepper until well coated.

• 8

  Transfer to a plate and finish by sprinkling the toasted breadcrumbs over the top for a satisfying crunch.