NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked whole wheat penne pasta

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 cup baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Cook the whole wheat penne pasta in a large pot of boiling salted water until al dente, then measure out 0.75 cup and set aside.

• 2

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Add the chicken breast to the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Stir in the fresh lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom of the pan.

• 8

  Add the baby spinach to the skillet and toss for 1 minute until just wilted.

• 9

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together to coat in the lemon sauce.

• 10

  Garnish with fresh parsley and grated parmesan cheese before serving warm.