This fresh dish will delight your diet, budget, and tastebuds alike. It's a resolution in and of itself. 

Chicken: 

4 chicken breasts
2 cloves garlic, chopped
1/4 red onion, chopped
2 teaspoons dried rosemary
1 teaspoon oregano
1 teaspoon thyme
1/2 cup olive oil
1/4 cup lemon juice

Pasta:
1 pound spaghetti 
1 lemon
1 1/2 cups finely grated parmesan cheese
1/2 freshly ground black pepper
1 teaspoon garlic powder
2 1/2 teaspoons olive oil
1/8-1/4 cup pasta water to thin
5 or 6 leaves of fresh basil, torn into bite size pieces

Parsley for garnish (optional)

Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 4 servings

Method: 

1. Place chicken in a flat dish with a lid or in a large plastic bag. Mix garlic, onions, spices, and lemon juice together is a small bowl.  Pour marinade over chicken.  Cover and let marinade for 4-12 hours.  The longer, the better.

2. Preheat oven to 450°F and place rack in the center of the oven.  Transfer chicken and marinade to a shallow roasting pan pretty-side down. Cook for 15 minutes. Then, flip chicken over and cook for about 15-25 minutes more or until meat is completely cooked. (Mine only took 30 minutes total, but I use organic chicken so the breasts are smaller.)  Remove from oven and let chicken sit in juices 5 minutes before serving. 

3. Meanwhile, cook pasta according to the directions on the package.  Grate lemon and place zest in a small bowl.  Cut the lemon in half and squeeze the juice into the bowl and add cheese, spices, and olive oil.  This will create a pesto of sorts.  

4. Remove pasta from heat and set aside a bit of pasta water for thinning.  Drain your noodles.  Place pasta back in pot.  Add a few tablespoons pasta water and your pesto mixture.  Stir until pasta is coated.  You can add more water if you need to. Toss in your basil. 

5. To serve, create a pile of lemony pasta and set your chicken breast on top.  Garnish with parsley.