Tender lemon-garlic chicken paired with roasted spaghetti squash strands and Parmesan cheese. Light, satisfying, and gluten-free.
# What You Need:
→ 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
→ Serving
13 - ½ cup freshly grated Parmesan cheese
14 - Extra lemon wedges, optional
15 - Fresh parsley for garnish
# Directions:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil, then season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
02 - Roast for 40 to 45 minutes, until the flesh is tender and strands separate easily with a fork. Remove from oven and set aside to cool slightly.
03 - While the squash roasts, season the chicken pieces with salt, pepper, oregano, and half the lemon zest.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
05 - Add the minced garlic to the skillet and cook for 1 minute until fragrant.
06 - Stir in the remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
07 - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
08 - Divide the squash strands among four plates. Top each portion with the lemon garlic chicken and pan sauce.
09 - Sprinkle each plate with Parmesan cheese and additional fresh parsley. Serve with lemon wedges on the side if desired.
