NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry orzo pasta

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup diced zucchini

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 cup low-sodium chicken broth

PREPARATION

• 1

  In a small pot, bring the chicken broth to a boil, add the orzo, reduce heat, and simmer until the liquid is absorbed and the pasta is tender.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside to rest; in the same pan, add the diced zucchini and minced garlic, sautéing for 3 minutes.

• 5

  Stir the cooked orzo, baby spinach, lemon juice, and lemon zest into the skillet, tossing until the spinach is just wilted.

• 6

  Slice the chicken into strips and serve over the warm orzo mixture, garnished with grated parmesan and fresh parsley.