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Grilled chicken thighs with spinach pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 chicken thighs

For the marinade, mix together:

1/3 cup olive oil
1 clove garlic, crushed
1 t oregano
Sea salt and freshly ground black pepper, to taste

For the spinach pasta:

250 g penne
200 g baby spinach leaves, washed
½ cup grated Italian Parmesan
2 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste
2-3 anchovies, chopped
Or a handful of chopped black olives

Method

To grill the chicken thighs: Mix the chicken thighs with half the marinade and grill under a medium heat, not too close to the grill, for 10 minutes a side, or until nicely browned and tender.

To make the spinach pasta: Cook the penne according to the package instructions. Stir in the spinach leaves and allow to wilt.

Drain and mix with the remaining marinade, adding the Parmesan, anchovies or olives, as well as the parsley and seasoning.

To serve: Serve the spinach pasta topped with the grilled chicken thighs.

Per serving: 4505 kJ, 54.8 g protein, 69.4g fat, 52g carbs