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.