Bright Spaghetti with Grilled Lemon Chicken

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Bright Spaghetti with Grilled Lemon Chicken


  • 1 package Cappello's Spaghetti
  • 1 chicken breast, butterflied and rubbed with lemon pepper
  • 1/4 cup avocado oil
  • zest and juice from 1 lemon
  • 1 cup chopped kale
  • 5-7 basil leaves, thinly sliced
  • salt and pepper to taste


  • Turn grill to medium heat.
  • Cook chicken for 3-4 minutes per side; then remove from grill and slice.
  • Whisk together the avocado oil, lemon juice and lemon zest; taste and season with salt and pepper to your liking.
  • Add in the basil and kale, toss to coat.
  • Add the package of frozen spaghetti to 3-4 quarts of boiling water. Stir to separate strands. Cook for approximately 90 seconds.
  • Drain the pasta and add to the bowl of the lemon dressing.
  • Toss then transfer to 2 plates and top with chicken.

Kids Can Do

  • Mix the dressing
  • Stir the pasta into dressing
  • Scoop the pasta onto plate