Lemon chicken and courgette pasta salad
Griddled lemony chicken and soft courgette ribbons through cold pasta with basil and baby spinach.
- Time35 min
- LevelEasy
- Costabout £1.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix 1 tablespoon of the olive oil with the zest and juice of 1 lemon, the garlic, salt and black pepper. Rub it over the chicken and leave for 10 minutes.
10 min - 2
Boil the pasta for 10 minutes until just tender, then drain and rinse under cold water.
10 min - 3
Heat a griddle or frying pan until hot. Cook the chicken for 6 minutes on each side until golden and cooked through.
12 min - 4
Rest the chicken for 5 minutes, then slice. In the same pan, cook the courgette ribbons for 2 minutes until just softened.
- 5
Whisk the rest of the oil with the zest and juice of the second lemon.
- 6
Toss the pasta with the dressing, chicken, courgette, tomatoes, spinach and basil. Serve or pack for lunch.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.