Target: 6 × 4 inches · landscape

Lemon-Herb Chicken with Fresh Pasta Salad

45 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken breasts or thighs

□ 2 medium lemons

□ 3 garlic cloves, finely grated

□ 3 tbsp extra-virgin olive oil, divided

□ 1 tsp dried oregano

□ 3/4 tsp kosher salt, divided

□

□ 1/3 cup finely grated Parmesan cheese

□ 3 oz baby arugula

□ 3 oz baby spinach

□ 1 medium English cucumber, thinly sliced

□ 2 tbsp chopped fresh parsley

□ 1/4 tsp freshly ground black pepper

Directions

1. Marinate chicken 15 minutes in lemon, garlic, oil, and oregano. Prep greens and cucumber; keep chilled.

2. Boil fresh fettuccine 2–4 minutes (or dried pasta to package timing); toss with oil, lemon, Parmesan, parsley, and a splash of pasta water if needed.

3. Heat grill or skillet to medium-high. Cook chicken 5–7 minutes per side to 165 F; rest 5 minutes.

4. Dress greens lightly with lemon, oil, and salt. Slice chicken and serve beside modest pasta portions.

Cook’s note: Fresh fettuccine cooks quickly; start it when the chicken is nearly ready.