Garlic Herb Chicken & Spinach Protein Pasta

Ingredients

Chicken

• 1 lb (450 g) boneless skinless chicken breasts
  
• 1 tbsp olive oil
  
• 1 tsp garlic powder
  
• 1 tsp Italian seasoning
  
• ½ tsp onion powder
  
• ½ tsp salt
  
• ½ tsp black pepper
  
• Juice of ½ lemon

Pasta

• 8 oz (225 g) protein pasta (Barilla Protein+ or chickpea pasta)
  
• 1 tbsp olive oil
  
• 3 cloves garlic, minced
  
• 4 cups (120 g) fresh spinach
  
• ¼ tsp chili flakes (optional)
  
• Salt and pepper, to taste

Roasted Tomatoes

• 2 cups (300 g) cherry tomatoes
  
• 1 tsp olive oil
  
• ½ tsp salt
  
• ½ tsp Italian seasoning

Instructions

1. Roast the tomatoes
   Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and Italian seasoning. Spread on a parchment-lined sheet and roast 15–20 minutes until blistered and caramelized.

2. Cook the chicken
   In a bowl, mix olive oil, garlic powder, Italian seasoning, onion powder, salt, pepper, and lemon juice. Coat chicken evenly.
   Air fry at 380°F (193°C) for 14–16 minutes, flipping halfway.
   Alternatively, grill or pan-sear until cooked through. Let rest, then slice.

3. Cook the pasta
   Boil pasta in salted water until al dente. Drain, reserving ¼ cup of pasta water.

4. Sauté the spinach
   Heat olive oil in a skillet over medium heat. Add garlic and chili flakes; sauté 30 seconds. Add spinach and cook until wilted. Season with salt and pepper.

5. Combine pasta and spinach
   Add cooked pasta and a splash of pasta water to the skillet. Toss to coat evenly.

6. Assemble
   Divide pasta among 4 meal prep containers. Top with roasted tomatoes and sliced chicken. Garnish with Parmesan or herbs if desired.