GRILLED CHICKEN THIGHS WITH SPINACH

Ingredients

• 8 chicken thighs

• 4 Tbsp olive oil, to drizzle

• 2 cloves garlic, crushed

• 1/2 tsp dried oregano

• 250 g slim penne or short pasta

• 200 g baby spinach

• 1/2 cup Parmesan, finely grated

• Handful Italian parsley, roughly chopped

• sea salt and freshly ground black pepper, to taste

• 2-3 chopped anchovies

Cooking Instructions

To grill the chicken thighs: Mix the chicken thighs with half the marinade and grill under a medium heat, not too close to the grill, for 10 minutes a side, or until nicely browned and tender.

To make the spinach pasta:

1. Cook the penne according to the package instructions. Stir in the spinach leaves and allow to wilt.

2. Drain and mix with the remaining marinade, adding the Parmesan, anchovies or olives, as well as the parsley and seasoning.

3. Serve the spinach pasta topped with the grilled chicken thighs.

Per serving: 4505 kJ, 54.8 g protein, 69.4g fat, 52g carbs

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