Big Basil Pesto Chicken Thigh & Gluten-free Pasta Bowl with Mushrooms
Ready in about 40 minutes, this zingy chicken thigh and gluten-free pasta dish is built for clean bulking — 1169 kcal and 71g protein.
Ingredients
- 190g Chicken Thigh
- 270g gluten-free pasta
- 80g mushrooms
- 80g asparagus
- 25g pesto
- 10g parmesan
- 3g garlic
- 15g pesto
- 15g almonds
- 20g rocket
Method
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1
Prep everything first: wash and trim the mushrooms and asparagus, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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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
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the mushrooms and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: gluten-free pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.
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7
Bulking upgrade: add the pesto, almonds for extra energy-dense calories.
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