I have to admit I have been on a kale kick these past few days (or maybe weeks lol)! I can add this hearty vegetable to any dish and be pleasantly full and satiated. Try swopping out spinach or rapini, at your next meal, for this fibre packed cruciferous vegetable. It contains a ton of fibre which is excellent for elimination and aiding in digestion which puts this leafy green vegetable high on the list of the world’s healthiest foods.
Busy days calls for quick and easy meals. My days lately have been non-stop however I refuse to allow that to compromise our health and making wholesome nutritious meals are my top priority. This simple, yet delicious, pasta dish is my family’s “go-to” on days like these. This is one of those dishes that never disappoints! You will love the look, smell and taste of this. It is both hearty and healthy not to mention absolutely beautiful in colour 😉
Most bean based pastas, which are naturally gluten-free, pack more fiber and protein than your typical white pasta (which only raises blood sugar). You can also opt for an organic brown rice pasta which is filled with fibre and iron.
If you’re a pasta lover like me, it doesn’t get much better than this! Enjoy!
- 1 bag orecchiette brown rice pasta, cooked to Al Dente
- 3 chicken breasts
- 2 Tablespoons Avocado Oil
- 2 Tablespoons olive oil
- 4 cloves garlic
- 1 bunch organic kale, torn into pieces (stalks discarded)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Marinade chicken breast in olive oil, lemon juice, salt and pepper and leave for 10 minutes. Bake at 350 degrees for approximately 20-25 minutes.
Heat the avocado oil in a large skillet over medium-high heat. Add the garlic and quickly stir (avoid burning). Toss in the kale and add salt and pepper and continue cooking until slightly wilted about 1 to 2 minutes.
Add kale, pasta and chicken and toss. Serve hot!