NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

4 oz Chicken breast

1 tsp Extra virgin olive oil

1 cup Zucchini

1 clove Garlic

0.5 oz Feta cheese

1 tbsp Fresh basil

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package instructions until al dente, then drain.

• 2

  While the pasta cooks, spiralize the zucchini into noodles and mince the garlic.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 5

  Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.

• 6

  In the same skillet, add the minced garlic and zucchini noodles, sautéing for 2-3 minutes until the zucchini is slightly softened but still crisp.

• 7

  Add the cooked spaghetti, sliced chicken, lemon juice, and lemon zest to the skillet, tossing everything together to combine.

• 8

  Remove from heat and fold in the fresh basil and crumbled feta cheese before serving.