Lemon Herb Chicken Pasta Bowls
This Lemon Herb Chicken Pasta Bowls recipe is bright, fresh, and packed with flavor for an easy, satisfying weeknight dinner.
Equipment
- Large skillet or frying pan
- Medium pot
- Microplane or Zester
- Knife and cutting board
- Colander
- Wooden spoon or tongs
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil extra virgin
- 2 lemons zest and juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt and pepper
- 8 ounces pasta of choice penne, fusilli, or any short pasta
- 1 cup cherry tomatoes halved
- 1 cup spinach fresh
- 1/4 cup grated Parmesan cheese optional
- to taste fresh parsley for garnish
Instructions
Preparation
- Start by zesting and juicing the lemons, mincing the garlic, halving the cherry tomatoes, and roughly chopping the parsley. Slice the chicken breasts into bite-sized pieces, then season them well with salt, pepper, oregano, and thyme.
Cooking Pasta
- Bring a pot of salted water to a boil and cook your chosen pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later.
Cooking Chicken
- Heat olive oil in your skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Building Flavor
- In the same skillet, add a touch more olive oil if needed, then toss in the minced garlic. Cook for about 30 seconds until fragrant but not browned. Add the lemon zest, and stir to combine.
Combining Ingredients
- Return the cooked chicken to the skillet along with the drained pasta, cherry tomatoes, and spinach. Pour in the freshly squeezed lemon juice and a splash of the reserved pasta water to create a light sauce. Toss everything together over medium heat until the spinach wilts and the pasta is evenly coated.
Finishing Touches
- Remove from heat and sprinkle with grated Parmesan cheese, if using. Garnish with fresh parsley before dividing into bowls. Serve warm and enjoy!
Notes
- Use whole wheat or vegetable-based pasta and skip cheese for a lighter meal.
- Swap chicken for turkey or add boiled egg for extra protein.
- Boost greens by adding kale or arugula with spinach.
- Add a dollop of Greek yogurt or cream cheese for a creamy variation.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.