Lemon Chicken & Spinach Spaghetti Squash
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 spaghetti squash
- 1½ tbsp. olive oil
- salt
- pepper
- 2 chicken breasts, chopped into bite sized pieces
- ¼ tsp. oregano
- ½ medium onion, diced
- 2-3 garlic cloves, minced
- 1 pint grape tomatoes, halved
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- 2 cups baby spinach
- Preheat oven to 375 degrees.
- Poke holes in spaghetti squash and microwave for 5 minutes.
- Cut in half horizontally and scoop out seeds inside.
- Drizzle insides with ½ tbsp. olive oil.
- Season with salt and pepper.
- Place upside down on a baking sheet lined with aluminum foil or parchment paper.
- Bake for 40 minutes.
- While baking add ½ tbsp. olive oil to large skillet and warm over medium heat.
- Add chicken and season with about ½ tsp. salt and ½ tsp. pepper as well as your oregano.
- Cook chicken for about 8-10 minutes stirring frequently until cooked through.
- Remove chicken to a plate.
- Add remaining ½ tbsp. olive oil to the skillet and heat.
- Add onion and garlic and sauté for 4-5 minutes or until tender.
- Add grape tomatoes and sauté another 3 minutes.
- Add chicken broth and lemon juice.
- Turn heat up to high and bring to a slight boil.
- Reduce heat and simmer for about 15-20 minutes or until sauce has reduced by half.
- Press lightly on the backs of the tomatoes to release sauce.
- Add chicken back to skillet and cook for 2 minutes.
- Add baby spinach and cook for another 2-3 minutes.
- When squash is done remove from oven to cool slightly.
- Scrape out insides with a fork and shred to resemble pasta.
- Top with chicken mixture.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/lemon-chicken-spinach-spaghetti-squash/
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