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Serves
US | Metric
Ingredients
Chicken
  • 2 chicken breasts
  • 1 tbsp cajun spice
  • 1 tsp garlic granules
  • 1 tsp dried mixed herbs
  • 1 drizzle of honey
  • 1 drizzle of oil
  • salt and pepper
Arrabbiata vegetable wholewheat pasta
  • 1 white onion (finely chopped)
  • 1 red chilli (seeds out and finely chopped)
  • 6 garlic cloves (finely chopped)
  • 10 baby tomatoes
  • 6 baby corn (chopped)
  • 500 g organic passata
  • 1 red pepper (finely chopped)
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried Italian herbs
  • 1 handful of fresh basil (roughly chopped)
  • 1 tbsp oil (I use avocado)
  • salt and pepper
  • 150 g wholewheat pasta
To serve
  • Tenderstem broccoli
Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli

Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli

Protein, healthy carbs, healthy fats, fibre, vitamins and minerals - this dish has got everything you need to fuel the body for an upcoming event/match

Prep 20 minutes
Total 35 minutes

For the chicken breasts:

Pre heat the oven to fan 210

  1. Bring the chicken to room temperature and score the thickest part four times. (this ensures the chicken cooks evenly throughout)
  2. Place the chicken on to a parchment lined baking tray and season well on both sides with a drizzle of oil, cajun spice, garlic granules, dried mixed herbs, a drizzle of honey and a really good pinch of salt and pepper. Rub into the chicken really well.
  3. Roast in the oven for 15-18 minutes or until the chicken has an internal temperature of 65℃ - this will depend on the size of your chicken. Allow to rest for 5 minutes before slicing.

For the Arrabbiata vegetable pasta:

  1. Heat a cast iron pot on a low-medium heat before adding 1 tbsp of oil followed by the onion, red chilli, garlic cloves and red pepper. Season with a pinch of salt and sauté for 3-4 minutes until softened..
  2. Next, add the baby tomatoes, passata, baby corn, balsamic vinegar, dried italian herbs and season with a pinch of salt and pepper. Stir well and allow to simmer for 15 minutes. If the sauce becomes too thick, add a splash of water until you are ready to throw the pasta in.
  3. In a separate pan, add the wholewheat pasta to some salty boiling water - cook for 12 minutes.
  4. Once the pasta has had 12 minutes, add a good splash of the pasta water to the Arrabbiata sauce before draining the pasta.
  5. Add the pasta and a handful of basil to the sauce - stir through the pasta and basil really well. Turn off the heat and season to taste before serving.

Serve it all together with some steamed tenderstem broccoli - Once I've cooked my broccoli I like to drizzle it in extra virgin olive oil, salt and pepper.

Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli

Cajun spiced chicken breast served with vegetable arrabbiata wholewheat pasta and a side of tenderstem broccoli

Protein, healthy carbs, healthy fats, fibre, vitamins and minerals - this dish has got everything you need to fuel the body for an upcoming event/match

favorite
print
like
Prep 20 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
Chicken
  • 2 chicken breasts
  • 1 tbsp cajun spice
  • 1 tsp garlic granules
  • 1 tsp dried mixed herbs
  • 1 drizzle of honey
  • 1 drizzle of oil
  • salt and pepper
Arrabbiata vegetable wholewheat pasta
  • 1 white onion (finely chopped)
  • 1 red chilli (seeds out and finely chopped)
  • 6 garlic cloves (finely chopped)
  • 10 baby tomatoes
  • 6 baby corn (chopped)
  • 500 g organic passata
  • 1 red pepper (finely chopped)
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried Italian herbs
  • 1 handful of fresh basil (roughly chopped)
  • 1 tbsp oil (I use avocado)
  • salt and pepper
  • 150 g wholewheat pasta
To serve
  • Tenderstem broccoli

For the chicken breasts:

Pre heat the oven to fan 210

  1. Bring the chicken to room temperature and score the thickest part four times. (this ensures the chicken cooks evenly throughout)
  2. Place the chicken on to a parchment lined baking tray and season well on both sides with a drizzle of oil, cajun spice, garlic granules, dried mixed herbs, a drizzle of honey and a really good pinch of salt and pepper. Rub into the chicken really well.
  3. Roast in the oven for 15-18 minutes or until the chicken has an internal temperature of 65℃ - this will depend on the size of your chicken. Allow to rest for 5 minutes before slicing.

For the Arrabbiata vegetable pasta:

  1. Heat a cast iron pot on a low-medium heat before adding 1 tbsp of oil followed by the onion, red chilli, garlic cloves and red pepper. Season with a pinch of salt and sauté for 3-4 minutes until softened..
  2. Next, add the baby tomatoes, passata, baby corn, balsamic vinegar, dried italian herbs and season with a pinch of salt and pepper. Stir well and allow to simmer for 15 minutes. If the sauce becomes too thick, add a splash of water until you are ready to throw the pasta in.
  3. In a separate pan, add the wholewheat pasta to some salty boiling water - cook for 12 minutes.
  4. Once the pasta has had 12 minutes, add a good splash of the pasta water to the Arrabbiata sauce before draining the pasta.
  5. Add the pasta and a handful of basil to the sauce - stir through the pasta and basil really well. Turn off the heat and season to taste before serving.

Serve it all together with some steamed tenderstem broccoli - Once I've cooked my broccoli I like to drizzle it in extra virgin olive oil, salt and pepper.