YOUR SOLIN GENERATED RECIPE
Spaghetti Squash Noodle Bowl with Savory Broth and Crispy Chicken
Enjoy a vibrant bowl featuring tender, oven-crisped chicken breast atop a nest of spaghetti squash noodles, all served in a comforting savory chicken broth with aromatic hints of garlic, ginger, and scallions. This dish brings a perfect balance of textures and flavors to delight your palate while fueling your body.
INGREDIENTS
5 ounces Chicken Breast
1 cup Spaghetti Squash (cooked)
1 cup Low Sodium Chicken Broth
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
1 tsp Fresh Ginger
2 tbsp Scallions
PREPARATION
Preheat your oven to 425°F. Pat the chicken breast dry and lightly brush with olive oil. Season with salt, pepper, and a pinch of garlic powder if desired.
Place the chicken breast on a lightly greased baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F. For extra crispiness, switch to broil for the last 2 minutes, watching closely.
While the chicken cooks, prepare the spaghetti squash. Cut the squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and roast in the oven (can share with chicken if space permits) at 425°F for about 25-30 minutes until tender.
Using a fork, gently scrape out the strands from the roasted squash to create noodle-like strands.
In a small saucepan, gently heat the chicken broth along with minced garlic, grated ginger, and a few chopped scallions over medium-low heat to create a savory broth. Allow the flavors to meld for 5 minutes.
Slice or shred the crispy baked chicken breast into bite-sized pieces.
Assemble the bowl by placing the spaghetti squash noodles in a bowl, pouring the warm savory broth over, and topping with the crispy chicken pieces. Garnish with the remaining scallions.
Serve immediately and enjoy a warm bowl that’s both satisfying and perfectly balanced to fuel your day.