NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 cup baby spinach

2 clove garlic

1 tbsp pine nuts

2 tbsp parmesan cheese

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

PREPARATION

• 1

  Place the pine nuts in a dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then remove and set aside.

• 2

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 3

  Heat half of the olive oil in the same skillet over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked through.

• 4

  Transfer the chicken to a cutting board to rest for 3 minutes, then slice into strips.

• 5

  Lower the heat to medium and add the remaining olive oil and minced garlic to the skillet, sautéing for 30 seconds until aromatic.

• 6

  Add the baby spinach, remaining sea salt, and black pepper to the pan, tossing frequently until the spinach is just wilted.

• 7

  Stir in the lemon juice and remove the pan from the heat.

• 8

  Plate the sautéed spinach, top with the sliced chicken breast, and garnish with the toasted pine nuts and parmesan cheese.