NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Gluten-free brown rice penne

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized pieces.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic and lemon zest, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and stir until just wilted.

• 7

  Drain the pasta, reserving a splash of the cooking water, and add the pasta to the skillet with the spinach and garlic.

• 8

  Stir in the sliced chicken, lemon juice, fresh parsley, and fresh basil, adding a little pasta water if needed to coat everything evenly.

• 9

  Toss well to combine and serve immediately.