NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1.5 tsp extra virgin olive oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup low-sodium chicken broth

2 tbsp lemon juice

1 tbsp capers

1 tbsp fresh parsley

0.5 medium lemon

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine until al dente, then drain and set aside.

• 2

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 3

  Lightly dust the chicken cutlets with arrowroot powder, shaking off any excess.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

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

• 7

  Pour in the chicken broth, lemon juice, and capers, scraping the bottom of the pan to release the flavorful browned bits.

• 8

  Simmer the sauce for 2 minutes to slightly reduce, then stir in chopped parsley and lemon slices.

• 9

  Return the chicken to the pan to coat with the sauce, then serve immediately over the prepared linguine.