Quinoa Spaghetti with Grilled Chicken


1 cup quinoa spaghetti

2 ½ oz. extra virgin olive oil

1 thin chicken breast

1 tsp. red pepper flakes

1 garlic clove, minced

2 cups baby spinach

1 lemon, cut into wedges


Cook quinoa pasta according to directions on package.

After straining, rinse pasta under cold water and toss with 1 oz. of extra virgin olive oil, to avoid sticking.

Heat up a small sauté pan with 1 oz. of extra virgin olive oil and red pepper flakes, add chicken. Cook on each side for 3 minutes, or until white and tender in the middle.

In a separate pan, heat garlic for 1 minute with remaining olive oil, add baby spinach and toss with spaghetti for 1 additional minute.

Plate chicken on top of spaghetti and garnish with lemon wedges.


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