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Lemon Chicken Spaghetti Squash with Spinach & Tomatoes


  • 2 lbs. boneless, skinless chicken breast, cubed
  • ½ Tsp salt, divided
  • ½ Tsp pepper
  • 1 Tbsp olive oil
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1 cup chicken broth
  • ½ lemon, juiced
  • 4 cups cooked spaghetti squash (8 green)


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.

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.

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

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

Serve contents of skillet atop spaghetti squash! 



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