YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Spaghetti Squash with Garlic and Grilled Chicken
Enjoy a vibrant medley of roasted vegetables tossed with tender spaghetti squash strands and a fragrant garlic-herb sauce, topped with succulent grilled chicken for an extra protein boost. This dish blends the sweetness of roasted bell peppers and cherry tomatoes with the fresh crunch of zucchini and red onion, all harmonized with aromatic herbs, making it a light yet satisfying meal.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (~155g)
4 oz Grilled Chicken Breast (~113g)
1 cup diced Red Bell Pepper (~150g)
1 cup sliced Zucchini (~124g)
1/2 cup sliced Red Onion (~80g)
1 cup halved Cherry Tomatoes (~150g)
3 cloves Garlic (~9g)
1 tbsp Olive Oil (~14g)
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Halve the spaghetti squash, remove seeds, and drizzle a little olive oil over the flesh. Place cut-side down on a baking sheet and roast for about 35-40 minutes until tender.
Meanwhile, toss diced red bell pepper, sliced zucchini, red onion, and halved cherry tomatoes with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.
Grill the chicken breast (seasoned with salt, pepper, and a pinch of herbs if desired) on a preheated grill or grill pan for about 6-7 minutes per side until fully cooked. Once done, let it rest briefly then slice or shred.
Using a fork, gently scrape the flesh of the spaghetti squash to create strands.
Combine the roasted vegetables with the spaghetti squash strands in a serving bowl, then top with the grilled chicken slices.
Drizzle a little extra olive oil if desired and garnish with fresh basil. Serve warm.