Day 65: Kale & Grilled Chicken Mediterranean Pasta

So in case you guys haven’t heard, I ADORE Costco. Like, where else can I eat a meal’s worth of free samples, pick up discounted wine coffee, and get all of my essentials to last me a few months, possibly years?? I used to think it was just for Duggar-sized families, but I was so wrong.

So much kale...
So much kale…

I try to go no more than once or twice a month, since buying in bulk can add up, but I usually come up with some random excuse just to get those samples. Well, I went this weekend and it was great; of course, the samples were on point and I scored a THREE POUND bag of kale for less than $3.50! #steal

... where'd it all go??
… where’d it all go??

The only downside? I now have three pounds of kale that I need to use in about a week. This will mean a whooooole lot of smoothies are in my future, but I also wanted to get some legit food made this week. Kale is one of those veggies that definitely tastes better after it’s been sauteed or roasted anyway, helps to get some of the bitterness out.Kale & Grilled Chicken Mediterranean Pasta | Diamonds & Bacon

Now… pasta tends to get a bad wrap because oh-no-carbs-are-bad! But honestly I’m a sucker for it and I figure if I’m using whole wheat pasta, grilled chicken, and the all powerful kale, it has to be pretty healthy. That’s how it works, right? Right?!?Kale & Grilled Chicken Mediterranean Pasta | Diamonds & Bacon

Kale and Grilled Chicken Mediterranean Pasta
Servings: 4            Total Time: 30 min

For Chicken:

  • 1 lb boneless, skinless chicken breast
  • 6 cloves garlic, minced
  • 2 tbsp salt
  • 2 tbsp lemon pepper
  • 2 tbsp oregano
  • 1/2 cup olive oil

For the pasta:

  • 1 lb whole wheat spaghetti
  • 3 heaping handfuls of chopped kale (about 4 cups)
  • 4 cloves garlic, minced
  • 1/2 white onion, diced
  • 2 tbsp oregano
  • 2 tbsp pepper
  • 1 tbsp salt
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 cup olive oil
  • 1/4 cup reserved pasta water
  • 1 cup crumbled feta cheese


  1. In a large zipper bag or plastic container, combine raw chicken with all ingredients for marinade and let marinade in refrigerator for 20-30 minutes
  2. While the chicken is marinating, heat 1/4 cup of olive oil in a large skillet over medium high heat and add diced onion with a tsp of salt
  3. Cook onion until soft and fragrant, about 5 minutes
  4. Lower heat to medium and add in minced garlic, cook until fragrant being careful not to burn, about 2-3 minutes
  5. While garlic and onions cook down, cook pasta according to package until al dente
  6. Add kale to skillet with onion and garlic, drizzle with additional olive oil and cook down until mostly wilted
  7. Once kale is mostly cooked, add in oregano and lemon zest
  8. At this point, the pasta should be done: remove it from the pot using tongs and add into skillet, reserving the pasta water in the pot
  9. Toss pasta with kale, dress with lemon juice, olive oil, salt and pepper to taste, and about 1/4 cup of pasta water
  10. Lower heat to low and allow pasta to soak up flavors while you grill the chicken
  11. After letting the grilled chicken rest, chop and add to warm pasta with feta cheese
  12. The warm pasta will melt the feta juuuuust enough, so stir it up a bit and enjoy!

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