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A vibrant featured image showcasing a delicious and nutritious Protein Packed Pasta Bowl, perfect for a healthy meal.
Lady Maria

Protein Packed Pasta Bowl

This protein-packed pasta bowl is a delicious and nutritious meal featuring grilled chicken, chickpeas, and fresh vegetables. It's a versatile dish that can be enjoyed warm or cold, perfect for lunch or dinner, and easily customizable to suit dietary preferences.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta whole wheat or protein-enriched
  • 1 pound chicken breast, grilled and diced
  • 1 pint cherry tomatoes, halved
  • 5 ounces fresh spinach
  • 1/2 red onion, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • 1/2 cup pasta water, reserved

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • tongs or spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. If using grilled chicken, dice it into bite-sized pieces. If using canned chickpeas, rinse and drain them.
  3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red onion, and sauté until fragrant and softened, about 3-5 minutes. Be careful not to burn the garlic!
  4. Add the cherry tomatoes and spinach to the skillet. Cook until the spinach wilts and the tomatoes soften, about 3-5 minutes. Stir in the chickpeas.
  5. Stir in the lemon juice, dried oregano, salt, and pepper. Cook for another minute, allowing the flavors to meld together.
  6. Add the cooked pasta and grilled chicken to the skillet. Toss to combine, adding a little pasta water at a time if needed to create a smooth, emulsified sauce.
  7. Remove from heat and stir in the crumbled feta cheese.
  8. Serve immediately and enjoy!

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. For a creamier sauce, stir in a dollop of Greek yogurt or a splash of cream. Roasted vegetables can be used for a deeper flavor. Sun-dried tomatoes can add a sweet and tangy element. Store leftovers in an airtight container in the refrigerator for up to 3 days. Substitute grilled tofu for chicken, or use lentils instead of chickpeas for a vegan option. Use gluten-free pasta for dietary restrictions, or try zucchini noodles for a low-carb alternative. Swap spinach for kale or arugula, and use bell peppers instead of cherry tomatoes. Omit the feta for a dairy-free version, or use nutritional yeast for a cheesy flavor. Fresh basil or parsley can be used in place of oregano.