Chicken and Vegetable Pasta in Olive Oil

Ingredients

• Spaghetti3/4 cup (120 g)
• Chicken Breast150 g
• Spinach1.5 leaf (15 g)
• Broccoli1/2 cup (45 g)
• Zucchini1/4 count (50 g)
• Basil4 count (2 g)
• Parmesan Cheese1/2 tablespoon (3 g)
• Oregano1 pinch (1 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Once ready, remove and drain.

2. 2

   Step 2

   Cut the broccoli into small florets, wash and place in a pot of boiling water. Boil for 3-4 minutes. Remove, drain and set aside.

3. 3

   Step 3

   With 1 minute left, add the spinach leaves. When the time is up, remove, drain and set aside.

4. 4

   Step 4

   Meanwhile, cut the zucchini into thin slices and chop the garlic.

5. 5

   Step 5

   Place the grill on high heat. While the grill is heating, season the chicken breast with salt and pepper.

6. 6

   Step 6

   Pour 2/3 of the oil, add the chicken and the zucchini and reduce the heat to medium. Cook for 4 to 5 minutes per side. Once done, turn off.

7. 7

   Step 7

   Cut the chicken into pieces and mix with the zucchini, broccoli, spinach and basil.

8. 8

   Step 8

   Season the pasta with the remaining oil, oregano and salt and pepper. Optional: Add chopped parsley.

9. 9

   Step 9

   Serve the pasta with the chicken and vegetables. Sprinkle with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Vegetable Pasta in Olive Oil can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.