Description
A zesty, light meal of penne pasta, tender baked chicken breast, spinach, and a bright lemon-parsley dressing, perfect for summer. Customize it by skipping pasta for a low-carb option or adding avocado for creaminess.
Ingredients
8 oz (225g) penne pasta
2 boneless, skinless chicken breasts
1/4 cup (60ml) extra virgin olive oil
1 large lemon (zest and juice)
1/4 cup (20g) fresh parsley, chopped
4 cups packed fresh spinach
Salt and black pepper, to taste
Instructions
Bring 4 quarts of salted water to a boil (1 tbsp salt per quart). Cook penne pasta until al dente (8–10 minutes), drain, and set aside.
Meanwhile, preheat oven to 400°F. Season chicken breasts with salt and pepper. Place on a baking sheet and bake for 20–22 minutes, or until cooked through and golden. Allow to cool, then shred into bite-sized pieces.
Zest the lemon using a microplane, then juice it.
In a large bowl, whisk together lemon zest, lemon juice, 1 tbsp of olive oil, and chopped parsley to create a dressing. Gradually whisk in the remaining olive oil until emulsified.
Add cooked pasta, shredded chicken, and fresh spinach to the bowl with the dressing. Toss until everything is evenly coated. Serve immediately as a fresh and vibrant lemon herb chicken pasta salad.
Notes
For a low-carb version, omit the pasta and use cooked quinoa or zucchini noodles in its place. Add avocado slices for a creamy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg