Tender lemon-garlic chicken atop roasted spaghetti squash strands with Parmesan. Light, satisfying, and gluten-free.
# Ingredient List:
→ Spaghetti Squash
01 - 1 large spaghetti squash, approximately 3 pounds
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ Lemon Garlic Chicken
05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ Finishing
13 - ½ cup freshly grated Parmesan cheese
14 - Fresh parsley for garnish
15 - Lemon wedges for serving, optional
# How to Prepare:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with 1 tablespoon olive oil, season with salt and pepper, then place cut-side down on a parchment-lined baking sheet. Roast for 40 to 45 minutes until flesh is tender and strands separate easily with a fork. Set aside to cool slightly.
02 - While the squash roasts, season chicken pieces with ½ teaspoon salt, ¼ teaspoon pepper, oregano, and half the lemon zest.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, for 6 to 8 minutes until golden and cooked through.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
05 - Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
06 - Divide shredded squash among four plates. Top each portion with lemon garlic chicken and pan sauce. Sprinkle with Parmesan cheese and fresh parsley. Serve with lemon wedges if desired.
