NUTRITION

SERVINGS

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

2 ounces Chickpea Pasta

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and cracked black pepper.

• 2

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

• 3

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

• 4

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic until aromatic.

• 5

  Add the fresh spinach to the skillet and toss frequently until the leaves are just wilted.

• 6

  Drain the pasta and add it directly to the skillet with the spinach and garlic.

• 7

  Drizzle the lemon juice over the pasta mixture and toss well to combine.

• 8

  Slice the grilled chicken into thin strips and serve immediately over the bed of pasta and spinach.