Chicken with Lemon-Garlic Greens

Quick pan-seared chicken cutlets served over linguine and wilted fresh greens, coated in a bright lemon-garlic butter sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.29/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick

Ingredients

• 6 ounce linguine pasta
• 10 ounce chicken breast (thinly sliced into cutlets)
• 3 tablespoon olive oil
• 4 tablespoon butter
• 2 clove garlic (minced)
• 1.25 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 cup fresh spinach
• 2 tablespoon lemon juice (freshly squeezed)

Instructions

1. Cook linguine pasta according to package directions, adding 1/2 teaspoon kosher salt to the boiling water. Drain and set aside.
2. While pasta cooks, season the chicken breast cutlets with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Sear chicken cutlets for 2-3 minutes per side until cooked through and golden brown. Remove chicken from skillet and set aside.
4. Reduce heat to medium. Add 4 tablespoons butter, 1 tablespoon olive oil, and the 2 minced garlic cloves to the skillet. Cook until fragrant, about 1 minute.
5. Stir in 2 tablespoons lemon juice and remaining 1/4 teaspoon kosher salt. Add the fresh spinach and cook until wilted, about 1-2 minutes.
6. Toss the cooked linguine pasta and cooked chicken cutlets into the skillet, coating everything with the sauce. Serve immediately, topping with remaining 1/4 teaspoon black pepper.

Notes

If you don't have cutlets, use regular chicken breast and pound it thin to ensure fast cooking. Leftovers can be refrigerated for up to 3 days.

Nutrition (per serving)

• Calories: 945
• Protein: 56.1 g
• Carbohydrates: 65.5 g
• Fat: 49.7 g
• Fiber: 3.2 g
• Sodium: 1208 mg
• Saturated Fat: 18.7 g
• Sugar: 0.5 g
• Cholesterol: 182 mg