Description
Juicy grilled chicken served atop roasted spaghetti squash and sautéed spinach, this low-carb, gluten-free dinner offers a flavorful, wholesome meal that’s both nourishing and easy to prepare.
Ingredients
2 large boneless, skinless chicken breasts
2 tbsp olive oil (for chicken)
1 tsp garlic powder
1 tsp Italian seasoning
Salt & pepper, to taste
1 medium spaghetti squash
2 tbsp olive oil (for squash)
3–4 cups fresh spinach
1–2 tbsp olive oil (for sautéing spinach)
Optional: garlic, herbs, shredded cheese (mozzarella or Parmesan)
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise, scoop out seeds, brush with olive oil, season with salt and pepper. Bake cut-side down for 35–45 minutes until tender.
- While squash bakes, mix garlic powder, Italian seasoning, salt, and pepper. Rub chicken with olive oil and seasoning blend.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Let rest and slice.
- In a skillet, heat olive oil and sauté spinach (and optional garlic) until wilted. Season lightly.
- Once squash is done, cool slightly and scrape strands into a bowl with a fork.
- Toss spaghetti squash with sautéed spinach. Top with sliced grilled chicken.
- Add optional cheese or herbs if desired. Serve immediately.
Notes
- Use chicken thighs or rotisserie chicken for variety or convenience.
- Stir in pesto or lemon juice for extra flavor.
- Add cream cheese or Parmesan for a richer dish.
- Store leftovers in the fridge for up to 4 days.
- Reheat gently and drizzle with olive oil or broth if dry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 plate
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
