Lemon Garlic Chicken & Spinach Pasta

High-protein, zesty, and perfect for muscle recovery.

This is a go-to for me because it feels like a "cheat meal" but fits perfectly into a high-protein lifestyle. By using chickpea pasta (like Banza) instead of traditional flour pasta, we’re significantly boosting the fiber and protein content.

The Macros (Per Serving)

Yields: 4 Servings

Calories	Protein	Net Carbs	Fat
485 kcal	46g	38g	14g

Ingredients

• 1 lb Chicken Breast, cut into bite-sized cubes

• 8 oz Chickpea Pasta (Rotini or Penne work best)

• 3 cups Fresh Baby Spinach

• 3 tbsp Olive Oil

• 4 cloves Garlic, minced

• 1/2 cup Low-sodium Chicken Broth

• 1 whole Lemon (juiced and zested)

• 1/4 cup Grated Parmesan Cheese

• Salt, Pepper, and Red Pepper Flakes (to taste)

Instructions

1. Boil the Pasta: Cook the chickpea pasta in salted water according to the package directions. Pro Tip: Drain it 1 minute early so it stays al dente and doesn't get mushy when added to the sauce.

2. Sear the Protein: While the water boils, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Sauté until golden brown and cooked through (about 6–8 minutes). Remove chicken from the pan and set aside.

3. Build the Sauce: In the same skillet, add the remaining 2 tbsp of olive oil and the minced garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth, lemon juice, and lemon zest. Let it simmer for 2–3 minutes to reduce slightly.

4. Toss & Wilt: Add the cooked pasta and chicken back into the skillet. Toss in the fresh spinach and red pepper flakes. Stir for 1–2 minutes until the spinach is just wilted.

5. The Finish: Turn off the heat and sprinkle with parmesan cheese. The cheese will melt into the lemon broth to create a light, silky sauce.

Elizabeth’s Tip: If you want even more volume for fewer calories, swap half the pasta for zoodles (zucchini noodles)!