Lemon Buttered Chicken with Cheesy Spaghetti Squash

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Lemon Buttered Chicken with Cheesy Spaghetti Squash

This recipe is SOOO long overdue. 

But I promise you, it is sooo worth the wait. 

It’s hard to be a healthy person when you’re craving something hearty and just overall bad for you! LOL. 

But this recipe does the trick. 

It’s very keto for all of my healthy fat friends!

Lemon Buttered Chicken with Cheesy Spaghetti Squash

-Organic Chicken Breasts
-Vital Farms Organic Butter
-Organic lemons
-Low fodmap seasoning
-Organic Spaghetti Squash
-Grass-fed cheese (your preference)
-Himalayan Sea Salt


-Preheat oven 400 degrees F.
-Pop the entire spaghetti squash into the oven (TIP: cut the squash AFTER it’s cooked – it’s juicier and easier to cut)
-Season chicken with Paprika, Himalayan Sea Salt, and Low fodmap seasoning
-Melt 3 TBSP of butter in large pan over medium heat
-Add chicken and squeeze the juice from 2 lemons into the pan (Keep the lemon halves in the pan, while chicken cooks)
-Sear both sides of chicken 2-3 minutes each side
-Transfer chicken and lemon buttered sauce to an oven-safe pan (keep the lemon halves on the chicken) and place into the oven.
-Roast for 30 minutes
-Once spaghetti squash is cooked (45 minutes), cut squash in half and throw away the seeds. Fork out the squash into a bowl and sprinkle cheese on top while squash is steamy hot.
-Mix in the cheese, so the spaghetti squash is “cheesy”
-Serve lemon buttered chicken on top of the squash and enjoy!

Liked this recipe? Check out this one here, too!

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