cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
  • 2 chicken breasts
  • 180 g spaghetti
  • 1 lemon
  • 5 sprigs fresh oregano
  • 1 tbsp porcini or extra virgin olive oil
  • 1 tbsp garlic aioli (optional)
  • 1 tbsp liquid smoke (optional)
  • 1½ tsps sea salt flakes
  • ½ bag rocket
  • 2 tbsps balsamic vinegar
Chicken with lemon and oregano spaghetti Chicken with lemon and oregano spaghetti
Chicken with lemon and oregano spaghetti
Prep 15 minutes
Total 25 minutes
  1. Season the chicken breasts with a pinch of salt and pepper. Add them to a hot grill pan for around 6 minutes per side or pop them under the grill.
  2. Half way through cooking, evenly coat the chicken in the liquid smoke to give it that bbq effect.
  3. Cook the spaghetti in boiling salty water until al dente.
  4. Once the chicken is cooked leave it to rest for a couple of minutes before slicing.
  5. Zest the lemon and leave the zest to one side.
  6. Drain the spaghetti then pop it back in the pan off the heat.
  7. To the spaghetti add the juice of a lemon, most of the fresh oregano leaves, the oil, the sea salt flakes, a good pinch of pepper, garlic aioli and stir well until evenly coated.
  8. Toss the rocket in balsamic vinegar just before serving.
  9. Add the spaghetti to the bowl and top with the rest of the fresh oregano, some lemon zest and a crack of black pepper. Add the sliced chicken to one side followed by the rocket. Give everything a good sprinkle of parmesan.

I’m a passionate home-cook obsessed with cookbooks and trying new recipes. During the day, I work at a debt advice charity in Leeds. After 5pm, I cook! I particularly enjoy cooking Mediterranean and Middle Eastern style dishes. 

Chicken with lemon and oregano spaghetti
favorite
print
rate
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 chicken breasts
  • 180 g spaghetti
  • 1 lemon
  • 5 sprigs fresh oregano
  • 1 tbsp porcini or extra virgin olive oil
  • 1 tbsp garlic aioli (optional)
  • 1 tbsp liquid smoke (optional)
  • 1½ tsps sea salt flakes
  • ½ bag rocket
  • 2 tbsps balsamic vinegar

  1. Season the chicken breasts with a pinch of salt and pepper. Add them to a hot grill pan for around 6 minutes per side or pop them under the grill.
  2. Half way through cooking, evenly coat the chicken in the liquid smoke to give it that bbq effect.
  3. Cook the spaghetti in boiling salty water until al dente.
  4. Once the chicken is cooked leave it to rest for a couple of minutes before slicing.
  5. Zest the lemon and leave the zest to one side.
  6. Drain the spaghetti then pop it back in the pan off the heat.
  7. To the spaghetti add the juice of a lemon, most of the fresh oregano leaves, the oil, the sea salt flakes, a good pinch of pepper, garlic aioli and stir well until evenly coated.
  8. Toss the rocket in balsamic vinegar just before serving.
  9. Add the spaghetti to the bowl and top with the rest of the fresh oregano, some lemon zest and a crack of black pepper. Add the sliced chicken to one side followed by the rocket. Give everything a good sprinkle of parmesan.

I’m a passionate home-cook obsessed with cookbooks and trying new recipes. During the day, I work at a debt advice charity in Leeds. After 5pm, I cook! I particularly enjoy cooking Mediterranean and Middle Eastern style dishes. 

Our social features are coming soon