NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 tbsp grass-fed butter

2 cloves garlic

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, reduce the heat to medium and melt the grass-fed butter.

• 6

  Add the minced garlic to the butter and sauté for 1 minute until fragrant but not browned.

• 7

  Toss in the baby spinach and cook for 30 seconds until it just begins to wilt.

• 8

  Add the cooked pasta, sliced chicken, fresh parsley, remaining salt, and pepper to the skillet.

• 9

  Finish with a squeeze of lemon juice and a sprinkle of parmesan cheese, tossing everything together until well coated.