Low-Calorie ​Lemon Chicken Recipe With Spaghetti Squash, Tomatoes & Spinach Chicken Recipes Dinner Vegetables

When trying to eat healthier, spaghetti squash is a great ingredient to keep around. Low-calorie spaghetti squash has many health benefits and a delicious, nutty flavor.

This easy lemon chicken recipe with spaghetti squash, tomatoes and spinach is a tasty dinner the whole family will enjoy. You could use kale instead of spinach.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 4

Ingredients

• 2 cups cooked spaghetti squash
• 4 teaspoons olive oil (divided)
• 1/4 teaspoon sea salt 
• 1/4 teaspoon black pepper 
• 2 pounds boneless, skinless chicken breast

Sauce

• 1/4 diced cup onion
• 3 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 teaspoon lemon juice 
• 1 cup chicken broth
• 2 cups fresh chopped spinach 

Here's how to make it: 

1. To cook the spaghetti squash, poke several holes in the squash around the lengthwise center of the squash. Microwave on high for 5 minutes. Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side down on baking sheet and bake at 400 degrees F for 40 minutes, or until tender. Let cool.
2. Heat a bit of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 6 to 8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, or until fragrant. Add the salt, pepper and tomatoes and cook for about 2 minutes, or until the tomatoes start to release their juices. Add the lemon juice and chicken broth and cook until the liquid reduces by about half, about 20 minutes.
4. Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, or until wilted. Remove the pan from the heat. Using two forks, shred the spaghetti squash and scoop out onto serving plates. Pour the sauce over the squash. 

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