This year I will be spending more time in the kitchen and sharing with you all some delicious and healthy recipes that will be quick and easy to make – for the most part! The first recipe to start off this kitchen/recipe series is Lemon Chicken on Spaghetti Squash. It is a light and nutritious meal which is fantastic, and the best part is … it’s not pasta! When you are craving some pasta, spaghetti squash is a great alternative!
Serves 4
Spaghetti squash can be baked, boiled, steamed, and/or microwaved. For this recipe, I baked it and used it as a pasta replacement for a healthy lemon chicken dish.
Did you know?
| Per 100g | Calories | Total Fat | Cholesterol |
| Spaghetti Squash | 31 | 0.6g | 0mg |
| Regular Pasta | 131 | 1.1g | 33mg |
Ingredients
- 2 Chicken Breasts
- 2 Lemons
- 3 Cloves of Garlic minced
- 1 Teaspoon of Paprika
- ½ Teaspoon of Cumin
- 1 Medium Spaghetti Squash
- 1 Medium Onion
- 2 cups of Kale
- 1 cup of Cherry Tomatoes
- 1 Handful of fresh Basil
- 1 Handful of Green Onion
- 1 Cup of Chicken Stock
- 2 tsp Olive Oil
- Salt and Pepper to Taste
1. Marinate the Chicken
Chop the chicken into small cubes and add the juice of 1 lemon, 1 clove of garlic (minced), paprika and cumin to a freezer bag and mix well. Let it sit in the fridge for an hour (or more).
2. Prepare the Spaghetti Squash
Place the spaghetti squash in the microwave on high for 4 minutes. Carefully remove and chop in half. Use a spoon to remove the seeds.
Once the seeds are removed, season with salt and pepper. Once seasoned, drizzle some olive oil (2 tsp) on the spaghetti squash. Place face down on a baking tray and cook at 350F for 45 – 60 minutes depending on the size of the spaghetti squash.
3. Make the Lemon Chicken
Sauté the marinated chicken in a little bit of olive oil. Once browned take off the heat and place to the side.
Dice the kale, basil, onion, tomatoes, green onions, and the remaining garlic then place aside.
Add the onion, garlic and oil to a pot and sauté until it starts to brown.
Add the chicken, stock and the juice of 1 lemon and bring to boil. Take care to stir the pot so that the onions and garlic do not stick to the bottom.
Add the kale, basil and tomatoes and turn the heat to low and let it simmer for a few minutes. We do not want to over-cook the new additions because we want the nutritious goodness in our body.
Once the spaghetti squash has finished cooking, remove it from the oven and scrape with a fork to create the spaghetti strands.
With tongs, grab a serving and place on your plate, and then spoon some of the lemon chicken on top. Voilà!
There you have it! A step-by-step easy guide on how to make this delicious and healthy meal! Let me know what your taste buds and your belly think after you have tried it out yourself! See you soon in the kitchen!
... S. xo