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This Lemon Chicken And Spaghetti Squash Is The Light And Healthy Meal You Need This Holiday Season

A quick and healthy meal between the holiday treats!

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Here's a video showing you how to make it:

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INGREDIENTS

1 spaghetti squash

Olive oil

Sea salt, to taste

Black pepper, to taste

2 chicken breast, cut into 1-2 inch pieces

For the sauce:

1 medium yellow onion, diced

4 cloves garlic, minced

3 cups cherry tomatoes, halved

½ teaspoon sea salt

¼ teaspoon black pepper

½ lemon, juiced

1 cup chicken broth

8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!

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