Name: Lemon chicken and broccoli pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz whole wheat penne; 5 oz broccoli florets, cut into small pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/2 cups water

Nutrition

Per serving

432 calories

Protein: 42g; 37% of calories
Carbs: 42g; 37% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of salted water to a boil. Add the pasta and cook for 7 minutes. Add the broccoli to the same pot and cook for 3 minutes more until the pasta is tender and broccoli is bright green. Drain, reserving a splash of the pasta water.
While the pasta water comes to a boil, heat half the olive oil in a skillet over medium high heat. Season the chicken with half the salt and all the pepper. Cook the chicken for 5 to 6 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet. Done when opaque in the center, 165°F.
In the same skillet, add the remaining oil and the garlic. Cook for 1 minute until fragrant. Add the lemon juice and the reserved splash of pasta water, scraping the bottom of the pan to release any browned bits.
Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together for 1 minute to coat with the lemon garlic sauce.

Nutrition

Ingredients

Instructions

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