Ingredients

• small banana - 1
• spinach - 1 cup
• kale - 1 cup
• almond butter - 1 tbsp.
• coconut water - ⅔ cup (150ml)
• vanilla protein powder - 1 scoop (25g) (optional)

Preparation Instructions

1. Cook the penne according to instructions on the packaging. Once cooked, drain and set aside.

2. Chop the chicken into bite-sized pieces, season with salt and pepper. Heat the oil in a large pan over medium heat and cook the chicken until browned and cooked through (about 5-7 minutes).

3. Add in the cream and harissa paste into the pan and mix well with the chicken. Then add in the spinach in batches, cover with a lid and cook until wilted.

4. When adding the last batch of spinach also add in the tomatoes. Cook for another 2 minutes before adding in the cooked penne.

5. Stir well and heat for another 1-2 minutes. Serve hot with freshly ground black pepper.