NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat penne pasta

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper. Slice the zucchini into thin half-moons and mince the garlic.

• 3

  Heat 0.5 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and slice into strips.

• 4

  In the same skillet, add the remaining 0.5 tablespoon of olive oil. Sauté the zucchini and minced garlic for 3-4 minutes until the zucchini is tender-crisp and the garlic is fragrant.

• 5

  Add the cooked pasta, sliced chicken, lemon juice, lemon zest, and reserved pasta water to the skillet with the zucchini.

• 6

  Toss everything together over low heat for 1 minute to combine. Stir in the fresh parsley and the remaining salt and pepper before serving.