Chicken Veggie Melody

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.6
  • Total Fat: 10.4 g
  • Cholesterol: 34.9 mg
  • Sodium: 601.8 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 19.1 g

View full nutritional breakdown of Chicken Veggie Melody calories by ingredient
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A quick easy dish with lots of fresh veggies and a small amount of chicken A quick easy dish with lots of fresh veggies and a small amount of chicken
Number of Servings: 8


    1 Spaghetti Squash - baked
    6 stalks celery - slice thinly
    1 large onion - diced
    1 sweet potato - diced
    6 to 10 cloves garlic - roasted
    2 chicken breasts - approx 16 ounces - cubed
    Parmesan cheese - for topping at table
    4 tablespoons canola oil - or olive if you prefer
    1-15 ounce can black beans
    1-14.5 ounce Italian Stewed tomatoes


Makes 8 servings

Cut Spaghetti Squash lengthwise in half, scoop out seeds, place on cookie sheet cut side down that has been lightly sprayed with Pam. Put in oven at 350 degrees for 30 to 45 minutes until you can pierce with fork. Remove allow to cool slightly. Then remove meat with fork allow it to form noodles and place in 9X13 pan.

Place garlic in aluminum foil and place in oven to roast along with the squash.

In frying pan heat 2 tbsp canola oil and brown cubed chicken breasts, remove and hold to side.

Now add another 2 tbsp canola oil and gently saute sweet potato, when about half way done add sliced celery. Remove and place on top of squash in 9 x13 pan.

Put onion in frying pan start to saute, when starting to carmelize add chicken back to pan, chop roasted garlic and add to pan, add 1 can of black beans and 1 can of Italian Stewed tomatoes, warm and add to 9x13 pan. Gently mix everything together so flavors mix, pop into 450 degree oven for 15 minutes.

Add parmesan cheese as topping (optional)

Number of Servings: 8

Recipe submitted by SparkPeople user REDBUBBLES.

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