Lemon Chicken with Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cup Spaghetti Squash 1 tbsp Extra Virgin Olive Oil 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 medium onion4 clove Garlic 3 cup cherry tomatoes Red Ripe Tomatoes 1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv .5 serving Lemon, fresh squeezed, juice of one whole lemon 8 oz Dole Baby Spinach Salad
1. Preheat oven to 375 F
2. Poke several holes into the squash. Microwave on high for 5 minutes.
3. Cut squash in half along the holes and remove seeds. Drizzle with olive oil, season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes.
5. In a skillet, cook chicken, on medium-high with a little olive oil for 6-8 minutes until golden brown and cooked through. remove chicken and set aside.
6. Saute onion for a few minutes. Add garlic, then tomatoes, cook until onions are translucent.
7. Add lemon juice and chicken broth and cook until liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Remove squash and let it cool for a few minutes. Use a fork to shred the squash.
9. Pour sauce over the squash. Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BREANN24.
2. Poke several holes into the squash. Microwave on high for 5 minutes.
3. Cut squash in half along the holes and remove seeds. Drizzle with olive oil, season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes.
5. In a skillet, cook chicken, on medium-high with a little olive oil for 6-8 minutes until golden brown and cooked through. remove chicken and set aside.
6. Saute onion for a few minutes. Add garlic, then tomatoes, cook until onions are translucent.
7. Add lemon juice and chicken broth and cook until liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Remove squash and let it cool for a few minutes. Use a fork to shred the squash.
9. Pour sauce over the squash. Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BREANN24.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 7.5 g
- Cholesterol: 73.1 mg
- Sodium: 264.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.4 g
- Protein: 30.8 g
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