Whole30 Spaghetti with Chicken and Vegetables
Savor the wholesome goodness of Whole30 Spaghetti with Chicken and Vegetables, a vibrant, gluten-free dish that’s packed with flavor and nutrient-rich ingredients. This healthy recipe swaps traditional pasta for roasted spaghetti squash, creating a light yet satisfying base for tender chunks of seasoned chicken and a medley of sautéed vegetables, including zucchini, red bell pepper, and sweet cherry tomatoes. Infused with aromatic garlic, olive oil, and Italian seasoning, and finished with fresh basil for a burst of herbal freshness, this meal is perfect for anyone following the Whole30 program or simply seeking a nutritious dinner. Ready in just an hour and easily customizable, this low-carb, paleo-friendly recipe is a shining star for weeknight meals or meal prep.
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 pieces (about 12 ounces total) Boneless skinless chicken breasts
- 1 medium Zucchini
- 1 Red bell pepper
- 1 small Yellow onion
- 3 Garlic cloves
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons (chopped) Fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
While the squash is roasting, dice the chicken breasts into bite-sized pieces and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Italian seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Rinse and chop the zucchini, red bell pepper, and onion into small pieces. Mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the zucchini and red bell pepper to the skillet and cook for another 5-6 minutes until tender. Stir in the cherry tomatoes and cook for an additional 2 minutes, allowing them to soften.
Add the cooked chicken back into the skillet, tossing to combine with the vegetables.
When the spaghetti squash is done roasting, use a fork to scrape the flesh into long, spaghetti-like strands. Place the squash strands into individual serving bowls or a large serving platter.
Top the spaghetti squash with the chicken and vegetable mixture. Garnish with fresh basil before serving.
Serve immediately and enjoy your delicious Whole30 Spaghetti with Chicken and Vegetables!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 810 mg | 17% | |
*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.
