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!
-Organic Chicken Breasts
-Vital Farms Organic Butter
-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!
- Chat with me xx