Prepare the Salad: In a bowl, place spring mix. Top with cucumber, halved grape tomatoes, and shaved carrots.

In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and dried oregano to create the vinaigrette. Upon serving, drizzle the vinaigrette over the salad and toss gently to combine.

Cook the Spaghetti: Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to the package directions until al dente. Drain the pasta and set aside.

Prepare the Chicken and Red Sauce: In a large skillet, heat extra-virgin olive oil over medium heat. Add the diced chicken and sauté until nicely golden on all sides.

Add diced onion and cook, stirring occasionally, until softened (about 3 minutes).

Stir in minced garlic cloves, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.

Pour in marinara sauce and bring to a simmer, stirring occasionally until the sauce is hot.

Toss the cooked spaghetti into the sauce and mix well. Sprinkle grated Parmesan cheese over the pasta.

Prepare the Garlic Bread: Toast slices of crusty bread until golden. Spread 1 TBSP butter on each slice and evenly distribute minced garlic cloves over the top.

Make the Lemon Spritzer: add the lemon slices to the sparkling water.

Serve the chicken spaghetti alongside garlic bread, house salad and glass of lemon spritzer. Enjoy!