NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cup Baby spinach

0.25 cup Part-skim ricotta cheese

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Lemon zest

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a cutting board to rest for 5 minutes.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for about 2 minutes until the leaves are just wilted.

• 6

  In a small mixing bowl, whisk together the part-skim ricotta, lemon juice, lemon zest, and grated parmesan cheese until smooth.

• 7

  Reduce the skillet heat to low and stir the ricotta mixture into the spinach until a creamy, warm sauce forms.

• 8

  Slice the rested chicken breast into strips and serve it immediately over the bed of creamy lemon spinach.