This was super fast and easy and tasted so good!
2 thinly cut chicken breasts
6oz dry thin spaghetti
1/2 cup chicken broth
3 tbsp bottled lemon juice
6tbsp breading of choice, I used a pre made Parmesan breading I picked up at Kroger
red pepper flakes
Preheat your oven to 350. Heat a cast iron skillet over medium high heat with a drizzle of olive oil in it, just enough to coat the bottom of the pan. Whisk your egg in a shallow bowl and pour in 6tbsp of your breading of choice. Dip your chicken into the egg, then the breading, and place into your skillet. Cook for about 5 minutes on one side, then flip. Once the breading is fried up, remove the chicken and put on a parchment lined sheet into the oven. While the chicken is finishing, boil some water for your pasta. We used barilla plus protein thin spaghetti for some added protein. Pour your chicken broth and lemon juice into your cast iron skillet and stir to combine. Sprinkle in some red pepper flakes to your liking. Dump your drained pasta into your skillet and stir it around to coat the pasta with your sauce. Sprinkle on some garlic powder to your liking. When the chicken is done, plate with your chicken on top of the noodles and sprinkle with parmesan shaved if you want. We got 2 generously sized portions and it equaled about 700 calories total for each!
We’ve been a bit lazy lately and have been going out to eat and repeating a bunch of recipes. But we’ve decided that we both need to lose some weight so we’re on a mission now. I tend to only eat lunch and dinner, so those two meals end up being a little higher calorie to get them all in and I’ll probably have a snack before bed to make sure I get the rest that I need. Hopefully this is the start of a long streak of meals and recipes and yummy food while still losing some weight! Hope you enjoy the recipe if you try it!