NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz chickpea pasta

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the cooked pasta, baby spinach, lemon juice, and lemon zest to the skillet, tossing gently until the spinach is just wilted.

• 7

  Return the chicken to the pan and toss everything together to coat in the light lemon sauce.

• 8

  Divide the pasta into a bowl and garnish with freshly chopped parsley before serving.