Mediterranean Diet Chicken Tomato Pasta
Elevate your weeknight dinner with Mediterranean Diet Chicken Tomato Pasta, a wholesome and flavorful dish that combines nutrient-packed ingredients with vibrant Mediterranean flair. Featuring tender chicken breast, juicy blistered cherry tomatoes, and earthy spinach, this recipe is tossed with al dente whole wheat spaghetti for a hearty yet health-conscious meal. Infused with garlic, oregano, and a drizzle of tangy lemon juice, it’s finished with creamy, crumbled feta and fragrant basil for a perfect balance of freshness and richness. Ready in under 45 minutes, this one-pan masterpiece is ideal for those seeking delicious, Mediterranean-inspired healthy pasta recipes packed with protein, fiber, and mouthwatering flavor. Perfect for family dinners or meal prep, it’s a dish that satisfies both your palate and your wellness goals.
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Recipe Information
Ingredients
- 300 grams whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- 2 pieces chicken breast
- 3 cloves garlic cloves
- 400 grams cherry tomatoes
- 100 grams spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 100 grams feta cheese
- 10 leaves fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and ground black pepper. Cook them in the skillet until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and let them rest on a cutting board.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and cook for 5 minutes until they start to blister and release their juices.
Add the dried oregano and spinach leaves to the skillet, stirring until the spinach wilts.
Slice the cooked chicken breasts into thin strips and add them back into the skillet with the vegetables.
Add the cooked spaghetti to the skillet, tossing everything to combine.
Drizzle the lemon juice over the pasta and mix well.
Crumble the feta cheese over the top and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 14.1 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 758 mg | 58% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2821 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
