Mediterranean Lentil Pasta Pan
Red lentil pasta delivers more protein than wheat pasta, plus chicken and Mediterranean vegetables — 45 g protein, filling and ready in 15 minutes.
Nutrition per serving
Ingredients
- Red lentil pasta, cooked150 g (cooked weight)
- Chicken, grilled and diced100 g (cooked weight)
- Vegetable mix (zucchini, tomato, spinach)100 g
- Olive oil5 g
- Basil½ tsp
- Salt, pepperto taste
How to make it
- Cook the lentil pasta according to the package directions, then drain.
- Heat the olive oil in a pan.
- Sear the chicken, then add the vegetable mix.
- Fold in the pasta.
- Season with basil, salt and pepper.
Plant protein & magnesium. Red lentils are a strong plant source of protein and magnesium and pair perfectly with the chicken — nutrients like these are best taken in through real food first. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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