Lunch · LeanMeals kitchen

Grilled Chicken with Pineapple Salad & Wholegrain Pasta

Name: Grilled Chicken with Pineapple Salad & Wholegrain Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 150 g Chicken Breast Fillets; 100 g Cucumber; 100 g Baby Plum Tomatoes; 80 g Spaghetti Wholewheat Pasta; 250 g Pineapple Slices in Juice; 100 g Bistro Salad

Juicy grilled chicken served with wholegrain pasta and a refreshing pineapple salad packed with fresh vegetables and crunchy pumpkin seeds.

Prep time 10 min

Cook time 20 min

Makes 1 serving

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Know your plate

Nutrition selected portions

Estimated meal price: £3.31 Aldi UK · ingredient quantities used

499kcal Calories

42.33g Protein

68.8g Carbs

5.81g Fat

9.45g Fibre

About this meal

A colourful and filling high-protein meal combining tender grilled chicken breast with wholegrain pasta and a fresh pineapple salad. Sweet pineapple works beautifully with cucumber, tomatoes and leafy greens, while pumpkin seeds add crunch and healthy fats. The pasta provides a substantial source of carbohydrates, making this a particularly good option for an active day or around training. For a gluten-free version, simply replace the wholegrain pasta with gluten-free rice pasta.

Servings to prepare

Ingredients and nutrition shown for 1 servings.

Everything you need

Ingredients

Amounts adjust to your selected servings. Tick items as you prepare them.

150 g Chicken Breast Fillets
100 g Cucumber
100 g Baby Plum Tomatoes
80 g Spaghetti Wholewheat Pasta
250 g Pineapple Slices in Juice
100 g Bistro Salad

Let’s make it

Cooking instructions

🌿 Healthy tip · Planning

An important thing when learning to eat healthily is planning. I should write this word in capital letters: PLANNING. There is one feeling that undoubtedly defeats us all – HUNGER.

Bring a saucepan of lightly salted water to the boil.
Add 80 g of dry pasta and cook according to the packet instructions.
Drain and set aside.
Season 150 g chicken breast with salt, black pepper, paprika and garlic powder.
Heat a grill pan or non-stick frying pan over medium-high heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until thoroughly cooked. The centre should reach 75°C.
Allow it to rest for a few minutes before slicing.
Drain the pineapple well.
Combine 250 g pineapple with 300 g mixed tomatoes, cucumber, lettuce and herbs.
Add 20 g pumpkin seeds and finish with fresh lemon or lime juice, black pepper and herbs.
Place the cooked pasta on one side of the plate, add the pineapple salad and arrange the sliced grilled chicken alongside it.
Serve immediately.