Lemon and Herb Chicken with Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Angel Hair

  Pasta Sanita

  4 oz dry or 112g

Directions

1. Slice chicken breasts in half (if you have thin sliced chicken breasts, don't). Season with salt, pepper, garlic powder, onion powder, dried rosemary and dried oregano. Rub in with 1 tsp. olive oil.
2. Heat 1 tbsp. olive oil in a cast iron (or regular skillet) over medium-high heat. Add your chicken breasts and squeeze 1/2 lemon leaving a little juice. Flip chicken after 5-6 minutes, and squeeze the rest of lemon. Cook chicken another 5-6 minutes (or until internal temp reads 165F)
3. Boil water, and add 1 tsp salt to water
4. Add angel hair pasta to water and cook 5-6 minutes (angel hair cooks fast, be sure not to over cook). Once done, drain, add 1-2 tsp olive oil, 1/2 tbsp. butter, and a touch of lemon juice while still hot.
5. Serve with a green/veggie salad and a light dressing

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