This may be one of the most simplest recipes I do, in that it’s ingredients and effort are both minimal.

It is perfect for mid-week, no energy, no brainpower cooking. However this simplistic dish at the table is very well received, as it bursts with freshness from the lemon and parsley, with a touch of garlic. With ingredients and method being so easy, once you’ve cooked this once you should be able to recall it from memory for the next time.

I avoid wheat and use a “free-from” spaghetti, but you, of course, can substitute for normal spaghetti.

CHICKEN

  • About 115g of free-range chicken will provide the following of your recommended daily intake;
  • 97% vitamin B3 (significant protection from heart disease, lowers levels of bad cholesterol, elevates “good” cholesterol HDL).
  • 70% protein.
  • 56% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males).
  • 40% vitamin B6 (can prevent anaemia, and also used to treat heart disease, high cholesterol, cramps, skin conditions, and boosting the immune system).
  • 36% phosphorous.
  • 22% choline (liver protector).
  • 21% vitamin B5 (great for acne and reducing oil production in the skin)
  • 16% vitamin B12.

PARSLEY

  • The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. It’s also great at neutralizing garlic breath! (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100 )
  • Containing a high amount of enzymes, parsley benefits digestive activity .

LEMONS

Ingredients

3 tbsp freshly squeezed lemon juice

3 spring onions, sliced on the diagonal

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1 garlic clove, sliced

1 pack fresh flat leaf parsley (finely chopped)

1 tbsp butter (optional)

250g mini chicken fillets, sliced into bite-size pieces

75-100g spaghetti, per person

Method

  1. Get a large saucepan of boiling water on the go.
  2. In a wok heat a tablespoon of oil and a tablespoon of butter (if using), and fry the spring onions for 5 minutes, adding the garlic for the last minute.
  3. Add your spaghetti to the pan with boiling water.
  4. Add in the chicken along with lemon juice to your wok and cook out for 8-10 minutes until the chicken is cooked.
  5. Drain your spaghetti and add to the wok, along with all of the parsley. Mix well to combine, add a drizzle of extra virgin olive oil, and a scattering of black pepper.
  6. Remove from the frying pan with tongs into bowls and serve. For extra nutritional value serve with a simple side salad of romaine lettuce and vine tomatoes.