Lemon Chicken Spaghetti Squash with Spinach & Tomatoes

Yield: 4 servings

Per serving: 1 leaner | 3 green | 1 healthy fat | 3 condiments

Ingredients

1. 2 lbs. boneless, skinless chicken breast, cubed

2. ½ tsp salt, divided

3. ½ tsp pepper

4. 1 Tbsp olive oil

5. 1/4 cup diced yellow onion

6. 2 cloves garlic, minced

7. 1 cup cherry tomatoes, halved

8. 2 cups fresh baby spinach

9. 1 cup chicken broth

10. ½ lemon, juiced

11. 4 cups cooked spaghetti squash

    
    

Directions

1. Season chicken breast with ¼ teaspoon salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken breast until cooked through, about 7 to 10 minutes. Remove chicken from skillet and set aside.

2. Add onion and garlic to skillet and sauté until fragrant, about 1 to 2 minutes. Add tomatoes and cook until they begin to soften, about 2 to 3 minutes.

3. Add chicken broth, lemon juice, and remaining salt, reduce heat and cook until liquid is reduced by half, about 15 minutes.

4. Add chicken and spinach and cook until spinach is wilted, about 2 minutes.

5. Serve contents of skillet atop spaghetti squash!

Nutrition Per Serving: 370 calories | 54g protein | 15g carbohydrate | 10g fat