NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tbsp Avocado oil

0.5 tbsp Ghee

1 cup Cooked penne pasta

2 cups Fresh baby spinach

1 cup Cherry tomatoes

3 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

PREPARATION

• 1

  Slice the chicken thighs into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Add the cherry tomatoes to the pan and cook for 3 to 4 minutes until they begin to blister and soften.

• 5

  Reduce the heat to medium and add the ghee and minced garlic, sautéing for 1 minute until fragrant.

• 6

  Fold in the fresh baby spinach and cooked penne pasta, tossing continuously until the spinach is wilted and the pasta is well coated.

• 7

  Drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving family-style directly from the skillet.