Lemon Chicken & Spaghetti Squash
- olive oil
- sea salt to taste
- black pepper to taste
- 2 chicken breasts cut into 1-2 in pieces
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 cups 600 g cherry tomato, halved
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ lemon juiced
- 1 cup 235 mL chicken broth
- 8 oz 235 g baby spinach
Preheat oven to 375˚F (190˚C).
Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
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.
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.
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.
Using a fork, shred the inside of the squash.
Pour sauce over the squash. Serve immediately.