NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken breast

0.5 cup gluten-free brown rice pasta

1 tsp olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp water

PREPARATION

• 1

  Boil a pot of salted water and cook the gluten-free pasta according to package directions until al dente.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 4

  Remove chicken from the pan to rest, then slice into thin strips.

• 5

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

• 6

  Stir in the lemon juice, lemon zest, and a splash of pasta water to create a light sauce.

• 7

  Add the baby spinach to the pan and toss until just wilted.

• 8

  Return the sliced chicken and cooked pasta to the skillet, tossing everything with fresh parsley to combine.