NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup roasted Spaghetti Squash

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the spaghetti squash in half lengthwise, remove the seeds, brush the flesh lightly with olive oil, and season with a pinch of salt and pepper.

• 3

  Place the squash halves cut-side down on a baking sheet and roast for about 35-40 minutes, or until tender enough to shred with a fork.

• 4

  While the squash roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken breast in a small drizzle of olive oil until golden on both sides, then cook through (about 6-7 minutes per side depending on thickness).

• 5

  Once cooked, let the chicken rest for a few minutes before slicing it.

• 6

  In a small bowl, combine the Greek yogurt, minced garlic (from 2 cloves), lemon juice, and a pinch of salt and pepper to create the creamy garlic sauce.

• 7

  Using a fork, shred the roasted spaghetti squash into noodle-like strands and place onto plates.

• 8

  Top the spaghetti squash with sliced chicken, then drizzle the creamy garlic sauce over the top.

• 9

  Garnish with freshly chopped parsley and serve warm.