Spinach Fettuccine with Lemon Herb Chicken
Zesty Lemon Herb Chicken over Creamy Spinach Fettuccine
Ingredients:
250g spinach fettuccine
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
1 teaspoon dried oregano
1 teaspoon thyme
1/2 teaspoon paprika
Salt and pepper to taste
1 cup baby spinach
1/2 cup grated Parmesan (optional or use vegan alternative)
1/4 cup chopped fresh parsley
Directions:
Cook spinach fettuccine according to package instructions. Drain and set aside.
In a small bowl, mix lemon juice, zest, oregano, thyme, paprika, salt, and pepper.
Slice chicken breasts in half horizontally to create thinner cutlets. Rub the lemon herb marinade over the chicken and let sit for 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken cutlets for 4–5 minutes on each side, or until golden and cooked through. Remove from skillet and let rest.
In the same skillet, add the remaining olive oil and sauté garlic for 1 minute.
Add cooked fettuccine and baby spinach, stirring until spinach is just wilted. Add Parmesan if using, and toss to combine.
Slice chicken and serve on top of the spinach fettuccine. Garnish with parsley and extra lemon zest if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 2 servings