Recipes

Lemon Chicken with Spinach & Spaghetti Squash – Low Carb, Gluten Free

This recipe, divine.

I just made this for dinner tonight and had to share the recipe with you all!

Have you tried spaghetti squash before? This was my very first time.

I was a little nervous that it wouldn’t turn out as good as it looks online but let me tell you, it was delicious!

It tastes so close to angel hair pasta that it definitely takes care of any pasta craving, that’s for sure!

This recipe will officially be added to my “healthy comfort food” recipe list.

It is guilt free because it is low carb (which is great for the fitness/nutrition program I am currently on!) but full of good stuff like spinach, lean protein, and more! It is also gluten free for those of you on a gluten free diet.

Healthy eating doesn’t have to be boring! In fact, in order for me to maintain a healthy diet long term, I have to keep it interesting and flavorful!

Try this recipe, you’ll thank me 🙂

Lemon Chicken With Spinach & Spaghetti Squash - Low Carb, Gluten Free
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Serves: 4 servings
 
Easy & healthy Lemon Spinach Chicken & Spaghetti Squash - Low Carb, Gluten Free, Paleo and Keto friendly!
Ingredients
  • FOR SPAGHETTI SQUASH:
  • 1 large spaghetti squash
  • Olive oil
  • Salt & pepper, to taste
  • FOR CHICKEN:
  • 2 large skinless chicken breasts, cubed
  • Olive oil
  • Garlic salt, to taste
  • Salt & pepper, to taste
  • FOR SAUCE:
  • 4-5 cloves of garlic, minced
  • 1 large yellow or sweet onion, diced
  • 2-3 cups cherry tomato, halved
  • 1 cup chicken broth
  • 1 lemon, juiced
  • Salt & pepper to taste
  • 8 oz baby spinach
  • Fresh basil, to taste
Instructions
  1. Preheat oven to 375˚F (190˚C)
  2. With a fork, poke holes on one side of the spaghetti squash. With holes facing up, microwave on high for 5 minutes.
  3. Cut the squash in half, remove the seeds, drizzle with olive oil, salt & pepper.
  4. Rub the olive oil, salt & pepper evenly on the insides of the squash
  5. Place the squash upside down on a baking tray and bake for 40 minutes, until soft.
  6. While the spaghetti squash is in the oven, heat the olive oil in a large skillet.
  7. Add the chicken and season with garlic salt, salt & pepper. Cook through.
  8. Remove cooked chicken from skillet and set aside.
  9. In the same skillet, add more olive oil and the onion and garlic. Sauté about 3 minutes.
  10. Add the tomatoes and cook for another 2-3 minutes until onions are translucent.
  11. Add the chicken broth and lemon juice and let simmer uncovered, on low for about 20 minutes until the sauce thickens.
  12. Add the chicken and cook for 2 minutes.
  13. Add the spinach and cook for another 2-3 minutes.
  14. Lastly, add the basil and let simmer for 5 minutes.
  15. Serve hot over the spaghetti squash.
  16. Enjoy!

Let me know what you think!

Love,

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