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- 2 boneless, skinless chicken breasts - 1 medium spaghetti squash - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups fresh spinach - 1/4 cup grated Parmesan cheese (optional) For my Lemon Chicken with Spaghetti Squash, I keep things simple yet flavorful. The chicken provides protein, while the spaghetti squash adds a fun twist to pasta. I love using olive oil for cooking, as it gives a nice rich taste. Fresh garlic and lemon bring brightness to the dish, making it vibrant and fresh. Dried oregano adds herbal notes that pair well with the chicken. - Baking sheet - Skillet - Fork - Knife You need basic kitchen tools for this recipe. A baking sheet lets you roast the squash evenly. A skillet is great for cooking the chicken and mixing in flavors. A fork helps shred the squash into strands. Finally, a knife is essential for cutting and prepping ingredients. - Calories per serving: Approximately 400 - Macronutrients breakdown: - Protein: 35g - Carbohydrates: 20g - Fat: 20g This dish is not only tasty but also healthy. Each serving packs a good amount of protein. The spaghetti squash keeps it low in carbs while still feeling filling. With a balance of healthy fats from olive oil, it makes a great meal for any day. {{ingredient_image_1}} - First, cut the spaghetti squash in half lengthwise. - Use a spoon to scoop out the seeds. - Drizzle one tablespoon of olive oil on the cut sides. - Sprinkle salt and pepper to taste. - Place the squash cut side down on a baking sheet. - Roast at 400°F (200°C) for 30 to 35 minutes. - You'll know it's done when it's tender and easily pierced. - While the squash roasts, season the chicken breasts. - Use salt, pepper, and dried oregano for flavor. - Heat one tablespoon of olive oil in a skillet over medium heat. - Add the chicken breasts to the hot skillet. - Cook for 5 to 7 minutes on each side. - The chicken should be golden and cooked through. - When the chicken is ready, add minced garlic to the pan. - Next, add lemon zest and lemon juice. - Cook for 2 to 3 minutes until the garlic smells great. - Once the spaghetti squash is done, scrape the flesh into strands. - Transfer the strands to the skillet with the chicken. - Add fresh spinach and stir to combine. - Allow the spinach to wilt slightly before serving. To cook chicken right, aim for an internal temperature of 165°F. This ensures your chicken is safe to eat. Use a meat thermometer for the best results. For marinating, try lemon juice, garlic, and olive oil. Letting the chicken sit in this mix for at least 30 minutes adds flavor. Spice things up with different seasonings! You can add paprika for a smoky touch or chili powder for heat. Fresh herbs like basil or thyme work well, too. They give a fresh taste and bright aroma to your dish. Meal prepping can save time. Cook extra chicken and squash for later. Let the chicken cool before storing. Put it in airtight containers. It will last up to four days in the fridge. When ready to eat, simply reheat in the microwave or oven. Pro Tips Choose the Right Squash: When selecting spaghetti squash, look for ones that are firm and free from blemishes. A good squash will feel heavy for its size, indicating plenty of flesh inside. Perfectly Cooked Chicken: To ensure your chicken breasts are juicy and tender, use a meat thermometer. Cook to an internal temperature of 165°F (75°C) for the best results. Add More Flavor: For a flavor boost, marinate the chicken in lemon juice, garlic, and oregano for at least 30 minutes before cooking. This enhances the taste and keeps the chicken moist. Spinach Substitutes: If you don’t have fresh spinach on hand, feel free to substitute with other leafy greens like kale or Swiss chard. Just be sure to adjust cooking times as needed. {{image_2}} For those with dietary needs, you can make this dish fit your lifestyle. Here are some ideas: - Gluten-free options: This recipe is naturally gluten-free. Just ensure any added sauces or spices are also gluten-free. - Low-carb modifications: If you want to cut carbs, focus only on the chicken and squash. Avoid any pasta or bread on the side. You can change up the protein in this dish to suit your taste. - Suggestions for alternative proteins: Use turkey or tofu instead of chicken. Both will absorb the lemon flavor well. - Vegetarian options: For a vegetarian twist, swap chicken for chickpeas or lentils. They add protein and fiber. If you want to try cooking this dish in a different way, here are some methods: - Slow cooker: You can place the chicken and lemon juice in a slow cooker. Cook on low for 6-8 hours. Add spinach and cooked squash in the last 30 minutes. - Instant pot options: Use an Instant Pot for quick cooking. Add chicken, lemon juice, and seasonings. Cook on high pressure for about 10 minutes. Then, add the squash and spinach after cooking. These variations can help you enjoy Lemon Chicken with Spaghetti Squash in new ways! To keep your Lemon Chicken with Spaghetti Squash fresh, store it in the fridge. Place the leftovers in an airtight container. This helps to keep moisture in and air out. It is best to eat leftovers within three days. If you want to store it longer, freezing is a great option. Use freezer-safe bags or containers. Make sure to remove excess air before sealing. This way, your meal stays fresh for up to three months. When it's time to enjoy your leftovers, you have two main options: the oven or the microwave. The oven is best for keeping the chicken and squash crispy. Preheat it to 350°F (175°C) and heat for about 15 minutes. The microwave is quicker but may make the food a bit soggy. If you use the microwave, heat in short bursts of 1-2 minutes. Make sure to stir halfway through. This helps to warm everything evenly. You can store Lemon Chicken with Spaghetti Squash in the fridge for up to three days. If you freeze it, it can last up to three months. Signs of spoilage include a sour smell, discoloration, or a slimy texture. If you notice any of these, it's best to throw it away. Always trust your senses when it comes to food safety. You can tell if spaghetti squash is done by checking for a few signs: - The skin should feel soft when pressed. - A fork should easily pierce the squash. - When you scrape the flesh, it should come away in strands. Roasting usually takes 30-35 minutes at 400°F. Let it cool a bit before handling. Yes, you can use other squash types. Here are some good options: - Butternut squash has a sweet flavor. - Acorn squash is also tasty and tender. - Zucchini works well but will need a shorter cooking time. Each squash has a unique taste, so feel free to experiment! You can pair this dish with several sides: - A fresh green salad adds a nice crunch. - Roasted vegetables complement the meal well. - Garlic bread offers a hearty touch. These sides balance flavors and add nutrition to your meal. Enjoy! This blog post covered how to make a delicious Lemon Chicken with Spaghetti Squash. We explored key ingredients, essential equipment, and step-by-step cooking. I shared tips to perfect your dish and different variations based on dietary needs. You also learned how to store leftovers properly. Enjoying healthy meals can be easy and tasty. With simple swaps and smart prep, you can create different flavors every time. Keep experimenting, and make this dish your own!

Lemon Zest Chicken with Spaghetti Squash

A delicious and healthy dish featuring chicken breasts cooked with lemon zest and served with roasted spaghetti squash and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large lemon, zest and juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 cups fresh spinach
  • 1 4 cup grated Parmesan cheese (optional)
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, then sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
  • While the squash is roasting, season the chicken breasts with salt, pepper, and dried oregano.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they are cooked through and golden.
  • Add the minced garlic, lemon zest, and lemon juice to the pan, cooking for an additional 2-3 minutes until the garlic is fragrant and the chicken is coated. Remove from heat.
  • Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands and transfer to the skillet with the chicken. Add the fresh spinach and stir well to combine, allowing the spinach to wilt slightly.
  • Serve hot, garnished with grated Parmesan cheese and fresh parsley for added flavor and presentation.

Notes

Grated Parmesan cheese is optional for added flavor.
Keyword chicken, healthy, lemon, spaghetti squash