Lemon Chicken with Spaghetti Squash

(Makes 4 servings) 


• 2 cups cooked spaghetti squash

• 4 tsp Olive oil

• 1/4 tsp Sea salt

• 1/4 tsp Black pepper

• 2 1⁄4 pounds skinless, boneless raw chicken breast

For the sauce 

• 1⁄4 cup onion, diced

• 3 cloves garlic, minced

• 3 cups cherry tomatoes, halved

• 1/4 teaspoon sea salt

• 1⁄4 teaspoon black pepper

• 2 tsp lemon juice

• 1 cup chicken broth

• 8 ounces spinach


1. Preheat oven to 375 ̊F/200 ̊C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. 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. Let cool.

5. 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. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!