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  • 2 lbs Boneless Skinless Chicken Breast Cubed
  • 1/2 tsp Salt (optional)*
  • 1/2 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 1/4 cup Yellow Onion Diced
  • 2 pt Garlic Cloves Minced
  • 1 cup Cherry Tomatoes Halved
  • 2 cup Baby Spinach
  • 1 cup Low Sodium Chicken Broth
  • 1/2 cup Lemon Juice
  • 4 cup Spaghetti Squash Halved
  • 1
  • 3
  • 1
    Healthy Fat
  • 3


  1. Pre-heat oven to 400° then place halved spaghetti squash in open face down on a lightly greased baking sheet and cook for 20 minutes.
  2. Season chicken breast with 1/4 teaspoon salt and pepper. Heat olive oil in a large skillet over medium-high heat. Saute chicken breast until cooked through, about 7 to 10 minutes. Removed chicken from skillet and set aside.
  3. Add onion and garlic to skillet and saute until fragrant, about 1 to 2 minutes. Add tomatoes and cook until they begin to soften, about 2 to 3 minutes.
  4. Add chicken broth, lemon juice, and remaining salt, reduce heat and cook until liquid is reduced by half, about 15 minutes.
  5. Add chicken and spinach and cook until spinach is wilted, about 2 minutes.
  6. Serve contents of skillet atop cooked spaghetti squash!

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