NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz spaghetti

1 tsp olive oil

1 tsp olive oil

2 clove garlic

0.25 tsp red pepper flakes

1 cup kale

1 cup rocket

2 tbsp cooked quinoa

2 tbsp canned chickpeas

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium heat until cooked through and slice into strips.

• 2

  Boil the spaghetti in a pot of salted water until al dente, reserving two tablespoons of the pasta water before draining.

• 3

  In a small pan, heat one teaspoon of olive oil over low heat and sauté thinly sliced garlic and red pepper flakes until the garlic is golden and fragrant.

• 4

  Toss the cooked pasta and sliced chicken into the garlic oil, adding the reserved pasta water to emulsify the sauce.

• 5

  In a large mixing bowl, massage the kale with lemon juice and the remaining teaspoon of olive oil until the leaves are tender and bright green.

• 6

  Gently fold the rocket, cooked quinoa, and chickpeas into the kale, seasoning with the remaining sea salt and black pepper.

• 7

  Plate the warm garlic pasta and chicken alongside the fresh quinoa salad for a vibrant, high-protein meal.