NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat penne pasta in salted water until al dente, then drain and set aside.

• 3

  Dice the chicken breast into bite-sized pieces and season them evenly with sea salt, black pepper, and dried oregano.

• 4

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the minced garlic clove until fragrant, about 1 minute.

• 5

  Add the seasoned chicken to the skillet and sear for 3-4 minutes until the edges are browned but the center is slightly undercooked.

• 6

  In a small mixing bowl, whisk together the low-sodium chicken broth, fresh lemon juice, and lemon zest.

• 7

  In a small oven-safe baking dish, combine the cooked penne, seared chicken, and fresh baby spinach.

• 8

  Pour the lemon-broth mixture over the pasta and chicken, tossing well to ensure the spinach begins to wilt and everything is coated.

• 9

  Sprinkle the grated parmesan cheese evenly over the top of the mixture.

• 10

  Bake for 15-20 minutes until the chicken is fully cooked through and the cheese has formed a golden, bubbly crust.