NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken

0.5 cup Whole wheat penne (cooked)

1 tsp Extra virgin olive oil

1 cup Zucchini

1 cup Baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Boil the whole wheat penne according to package directions until al dente, then drain and set aside.

• 2

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

• 3

  Add the ground chicken to the skillet and cook until browned, using a spatula to break the meat into small crumbles.

• 4

  Stir in the diced zucchini and minced garlic, sautéing for 3-4 minutes until the zucchini is tender-crisp.

• 5

  Add the cooked pasta, lemon juice, lemon zest, and dried oregano to the skillet, tossing well to combine.

• 6

  Add the baby spinach and continue to stir for 1 minute until the leaves are just wilted.

• 7

  Season the dish with sea salt and black pepper to enhance the flavors.

• 8

  Divide the pasta into a bowl and serve immediately with a sprinkle of grated parmesan cheese on top.