NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest for 3 minutes, then in the same pan, sauté the minced garlic for 30 seconds until fragrant.

• 5

  Add the baby spinach to the skillet and toss until just wilted, then stir in the lemon juice to deglaze the pan.

• 6

  Slice the chicken into strips and add it back to the skillet along with the drained pasta and fresh parsley, tossing everything to combine.