• 40g Wholemeal Pasta
  • 1tsp Rapeseed Oil
  • 1 Chicken Breast
  • 3 Sprigs Basil
  • 3 Springs Parsley
  • ½ Avocado
  • 1 Lemon (juice)
  • 1 Garlic clove
  • Pinch Sea Salt
  • ½ Courgette


  • Put the wholegrain spaghetti in a saucepan of boiling water and cook until al dente.
  • Dice the chicken breast and pan fry in a little rapeseed oil. Remove from heat once cooked through.
  • In a blender mix together the basil, parsley, avocado, lemon juice, crushed garlic and sea salt until smooth.
  • Spiralize the courgette and add to the spaghetti for the last 1-2 mins. Strain and return to the saucepan.
  • Stir the chicken and avocado sauce into the spaghetti/courghetti.
  • Swirl pasta around and serve on a plate, slice cherry tomatoes and arrange around the edge, finally garnish with a basil leaf.

Protein: 37g

Carbs: 30.9g

Fat: 30g

Calories: 551

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