Ingredientes para Lemon Chicken And Spaghetti Squash
- 1 medium spaghetti squash (approximately 2-3 lbs)
- 2 tablespoons olive oil
- Sea Salt
- Black Pepper
- Chicken Breasts
- Yellow Onion
- Garlic Cloves
- Cherry Tomatoes
- Lemon
- 1/2 cup chicken broth
- Baby Spinach
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Cómo preparar Lemon Chicken And Spaghetti Squash
- Preheat oven to 375°F (190°C).
- Pierce the spaghetti squash several times with a fork.
- Microwave the whole squash on high for 5 minutes to soften it slightly.
- Cut the squash in half lengthwise through the holes you made.
- Scoop out the seeds and stringy parts with a spoon.
- Drizzle the cut sides of the squash with 1 tablespoon olive oil, and season generously with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until tender.
- While the squash is baking, prepare the chicken and sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- Add the chopped onion to the skillet and sauté for 3-5 minutes, until softened.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the canned diced tomatoes and cook for 2 minutes.
- Pour in the lemon juice and chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the sauce has slightly reduced.
- Add the cooked chicken back to the skillet and cook for 2 minutes to heat through.
- Add the trimmed asparagus and cook for another 2-3 minutes, until tender-crisp.
- Once the spaghetti squash is cooked, let it cool slightly.
- Use a fork to shred the flesh of the squash.
- Gently toss the shredded squash with the chicken and sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
18g
Fat
13g
Carbs
5g
