Description

This vibrant pasta bowl features tender garlic herb chicken, perfectly roasted cherry tomatoes, and sautéed kale tossed with al dente spaghetti—flavor-packed and beautifully balanced for a wholesome dinner.

Ingredients

Units Scale

8 oz spaghetti
2 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
2 cups kale, stems removed and chopped
Salt and pepper, to taste
1 lb boneless skinless chicken breast or thighs, cubed
1 tablespoon olive oil (for chicken)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper, to taste (for chicken)
1 cup cherry tomatoes
1 teaspoon olive oil (for tomatoes)
Pinch of salt

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Instructions

Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil and salt. Roast on a baking sheet for 15 minutes or until blistered and soft.
Cook spaghetti according to package instructions. Drain and set aside.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute. Add chopped kale and cook until wilted. Season with salt and pepper, then toss in the cooked spaghetti. Keep warm.
In another pan, heat 1 tablespoon olive oil. Add cubed chicken, Italian seasoning, garlic powder, paprika, salt, and pepper. Cook for 6–8 minutes or until golden and cooked through.
Assemble the bowl with spaghetti and kale, top with roasted tomatoes and garlic herb chicken. Drizzle with extra olive oil if desired and serve warm.

Notes

Use whole wheat or gluten-free spaghetti if desired.
Substitute kale with spinach for a milder flavor.
Add red pepper flakes for a spicy kick.
Top with grated Parmesan if not following a dairy-free or vegan diet.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 36g
Cholesterol: 75mg