NUTRITION

SERVINGS

INGREDIENTS

2 oz edamame pasta

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the edamame pasta according to package directions, then drain and set aside.

• 2

  Season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat 0.5 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees.

• 4

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

• 5

  In the same skillet, add the remaining 0.25 tablespoons of olive oil and the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and toss until it is just wilted.

• 7

  Add the cooked pasta and sliced chicken back into the skillet.

• 8

  Pour in the lemon juice and sprinkle with lemon zest and fresh chopped parsley.

• 9

  Toss all ingredients together until well combined and coated in the lemon-herb sauce, then serve immediately.