Lemon Chicken and Spaghetti Squash
Brighten up your dinner table with this vibrant and healthy Lemon Chicken and Spaghetti Squash recipe. This dish combines tender spaghetti squash, roasted to golden perfection, with juicy, pan-seared chicken breasts infused with zesty lemon, garlic, and a buttery sauce. The naturally sweet, spaghetti-like strands of the squash perfectly complement the tangy, savory flavors of the citrusy sauce, creating a balanced and low-carb alternative to traditional pasta dishes. With a sprinkle of fresh parsley and optional red pepper flakes for a hint of heat, this recipe is as visually appealing as it is flavorful. Ready in under an hour, this gluten-free and nutrient-packed meal is perfect for busy weeknights or healthier entertaining.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 2 medium (zested and juiced) Lemon
- 3 cloves (minced) Garlic
- 1 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Using a sharp knife, carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.
Drizzle 1 tablespoon of olive oil over the cut sides of the spaghetti squash, and season each half with a pinch of salt and pepper. Place the halves cut side down on the prepared baking sheet.
Roast the spaghetti squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily shredded with a fork. Once done, set the squash aside to cool slightly.
While the squash is roasting, season the chicken breasts with salt, pepper, and half of the lemon zest.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
To the same skillet, add the butter and minced garlic. Sauté for about 1 minute, until fragrant.
Pour in the chicken broth, lemon juice, and a pinch of red pepper flakes (if using). Simmer for 2-3 minutes to let the sauce reduce slightly.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Lower the heat to keep the sauce warm.
Using a fork, scrape the flesh of the roasted spaghetti squash into strands and transfer them to a large serving platter or bowl.
Place the chicken breasts over the spaghetti squash. Pour the remaining lemon-garlic sauce over the top.
Garnish with the remaining lemon zest and freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 33.2 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
