NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz chickpea rotini pasta

1 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

0.5 tsp dried oregano

1 tsp lemon juice

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 sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, reduce heat to medium and melt the grass-fed butter, then add the minced garlic and sauté for 1 minute until fragrant.

• 5

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the garlic butter.

• 6

  Stir in the sliced chicken, fresh parsley, and lemon juice before serving warm.