Lemon Chicken with Spinach and Spaghetti Squash

It takes only a few ingredients to pull this terrific dish together: diced chicken breast, spaghetti squash, spinach lemon and cherry tomatmoes

The ingredients list for this delicious dish is surprisingly short: Chicken, spaghetti squash, spinach, cherry tomatoes, lemon juice and chicken stock combine together to deliver a distinctive, light taste. A great Veteran Move is to score the squash all the way around and precook it in the microwave before baking it in the oven.

INGREDIENTS

  • 2 chicken breasts, cut into 1-2 in (2-5 cm) pieces

Squash

  • 1 medium to large spaghetti squash
  • olive oil
  • sea salt, to taste
  • black pepper, to taste

Sauce

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 cups cherry tomato(600 g), halved
  • ½ lemon, juiced
  • 1 cup chicken broth(240 mL)
  • 1/4 cup grated Parmesan Cheese (Parmigiano Reggiano)
  • 8 oz baby spinach(225 g)

PREPARATION

Preheat oven to 375

 Using a fork, score the spaghetti squash lengthwise around the center. Microwave on high for 5 minutes

Using a fork, score the spaghetti squash lengthwise around the center.
Microwave on high for 5 minutes
Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.

Cut the squash in half along the holes. Remove the seeds and pulp with a spoon.
Drizzle the squash with olive oil, and season with salt and pepper.
Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender.
Let cool.

Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

After setting the browned diced chicken aside, add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
After setting the browned diced chicken aside, add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.

Add lemon juice, chicken broth and Parmesan cheese to the sauce and cook until the liquid reduces by about half, 20 minutes.

 Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
 Pour the sauce over the squash.
Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
Pour the sauce over the squash.

Serve immediately with a little extra grated Parmesan cheese if you wish!

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