Name: Herb-Roasted Chicken with Spaghetti Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast and thigh; 2 cup Spaghetti squash; 1 tbsp Extra virgin olive oil; 0.25 tsp Dried rosemary; 0.25 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Herb-Roasted Chicken with Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Spaghetti Squash

Whole chicken roasted until golden and juicy, served over a bed of tender spaghetti squash strands tossed with fragrant herbs and olive oil.

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NUTRITION

Protein

51.6g

Fat

31.3g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast and thigh

2 cup Spaghetti squash

1 tbsp Extra virgin olive oil

0.25 tsp Dried rosemary

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3
Season the whole chicken and the inside of the squash with sea salt and black pepper.
4
Place the chicken and squash (cut-side down) on a large roasting pan and bake for 45 to 60 minutes until the chicken reaches an internal temperature of 165°F.
5
Once cooked, let the chicken rest for 10 minutes before carving.
6
Use a fork to scrape the flesh of the spaghetti squash into long, noodle-like strands.
7
Measure out 2 cups of the squash strands and toss them in a bowl with the olive oil, rosemary, thyme, and garlic powder.
8
Carve 6 ounces of skinless chicken meat and serve it directly over the seasoned spaghetti squash.
9
Garnish the dish with freshly chopped parsley and serve immediately.