Balsamic-glazed Chicken Thigh & Wholewheat Pasta Bowl with Cucumber
Big flavour, sensible numbers. This Italian plate pairs chicken thigh with wholewheat pasta for 48g protein and roughly 639 kcal.
Ingredients
- 140g Chicken Thigh
- 160g pasta
- 80g cucumber
- 80g courgette
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the cucumber and courgette, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
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4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the cucumber and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.