Whole30 Chicken Coconut Pasta
Indulge in a satisfying and wholesome dining experience with our Whole30 Chicken Coconut Pasta recipe! This vibrant dish swaps traditional pasta for nutrient-packed spaghetti squash, making it a perfect choice for anyone seeking a low-carb, gluten-free, or Whole30-compliant meal. Tender chicken strips are simmered in a creamy coconut milk sauce infused with fragrant ginger, garlic, and lime, while sautéed red bell peppers add a pop of color and sweetness. Garnished with fresh cilantro and a touch of heat from crushed red pepper flakes, this one-pan wonder is bursting with bold flavors and irresistible aromas. Ready in under an hour and packed with protein and veggies, this recipe is your go-to for hearty, healthy, and crave-worthy comfort food.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 can (13.5 oz) Coconut milk
- 1 whole Red bell pepper
- 1 whole Lime
- 0.25 cup Cilantro
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet. Roast in the oven for 30-35 minutes until soft and easily shredded with a fork.
Meanwhile, cut the chicken breast into thin strips. Season with a pinch of salt and pepper.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Mince the garlic cloves and ginger. Thinly slice the red bell pepper.
In the same skillet, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add the sliced red bell pepper to the skillet and cook for about 3-4 minutes until softened.
Pour the coconut milk into the skillet, stirring to combine. Bring to a gentle simmer over medium heat.
Return the cooked chicken to the skillet, stirring to coat the chicken in the coconut sauce. Simmer for an additional 5 minutes.
Using a fork, scrape the roasted spaghetti squash into strands and add them to the skillet, mixing thoroughly with the chicken and coconut sauce.
Squeeze the juice of one lime over the dish, adding a fresh burst of flavor.
Garnish with chopped cilantro and crushed red pepper flakes before serving.
Serve warm and enjoy your Whole30 compliant Chicken Coconut Pasta!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 33.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1621 mg | 34% | |
*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.
