Talharim com Frango e Limão

Talharim com Frango e Limão is a vibrant and refreshing Brazilian pasta dish that features gluten-free noodles tossed with tender chicken and a zesty lemon sauce. This dish is perfect for a light yet satisfying meal that bursts with flavor.

Ingredients

• Gluten-free talharim pasta - 150 grams
• Boneless chicken breast - 250 grams, cut into bite-sized pieces
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Bring a pot of salted water to a boil and cook the gluten-free talharim pasta according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the chicken pieces to the skillet, season with salt, black pepper, and red pepper flakes, and cook until the chicken is golden and cooked through, about 6-8 minutes.
5. Once the chicken is cooked, add the lemon juice and lemon zest to the skillet, stirring to combine.
6. Drain the cooked talharim pasta and add it directly to the skillet with the chicken and sauce.
7. Toss everything together until the pasta is well coated with the lemon sauce and the chicken is evenly distributed.
8. Remove from heat, stir in the chopped parsley, and adjust seasoning if necessary.
9. Serve immediately, garnished with extra parsley and lemon wedges if desired.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins from lemon and parsley, promoting immune function.

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