NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat spaghetti

1 tsp Ghee

2 cloves Garlic

1.5 tbsp Grated parmesan cheese

2 cups Romaine lettuce

1 tbsp Greek yogurt Caesar dressing

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tsp Fresh lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

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

• 4

  Remove the chicken from the pan to rest for 5 minutes, then mince the garlic cloves.

• 5

  In the same skillet used for the chicken, sauté the minced garlic for 30-60 seconds until aromatic, being careful not to burn it.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and toss the noodles into the skillet with the garlic and grated parmesan cheese.

• 7

  In a separate large bowl, toss the chopped romaine lettuce with the Greek yogurt Caesar dressing and fresh lemon juice.

• 8

  Slice the rested chicken breast into thin strips and serve immediately over the garlic parmesan spaghetti with the fresh salad on the side.