Ingredients

Method

• 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

Ingredients

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