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(P) Lemon Chicken And Spaghetti Squash

(P) Lemon Chicken And Spaghetti Squash

By: Rachel's Tea

Info

Info

Servings
4
Prep-Time
-
Coock-Time
-
Cal/serving
170
Ingredients
  • Spaghetti squash 1
  • Chicken breast (cut into 1-2 inch pieces) 2
  • Sea salt To taste
  • Black pepper To taste
  • Olive oil (drizzle)
  • Sauce:
  • Yellow onion (diced) 1 medium
  • Garlic (minced) 4 cloves
  • Cherry tomatoes (halved) 3 cups
  • Sea salt ½ teaspoon
  • Black pepper ¼ teaspoon
  • Lemon juice ½
  • Chicken broth 1 cup
  • Baby spinach 8 ounces

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For A Delicious Dinner!

Method

  1. Preheat oven to 375˚F/200˚C. Poke several holes into the spaghetti squash.
  2. Microwave on high for 5 minutes. Cut squash in half along the holes.
  3. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
  4. Place squash upside down on baking tray and bake for 40 minutes until soft.
  5. Let cool. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through.
  6. Remove chicken from the pan and set aside. Sauté onion for a few minutes.
  7. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes.
  8. Cook until onions are translucent. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes.
  9. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. Using a fork, shred the inside of the squash.
  10. Pour sauce over the squash. Serve immediately.