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Dinner: Chicken Stir-Fry with Spaghetti Squash
Chicken sauteed with mushrooms, asparagus, red pepper and onion atop spaghetti squash.
This recipe includes superfoods such as:
Chicken Breast, Asparagus, Apple Cider Vinegar
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Get it now →Ingredients
1/2 tsp nutmeg
1/4 cup apple cider vinegar
1 lb chicken breast
1/4 cup low sodium chicken broth
1 cup asparagus
2 cloves garlic
1 cup pieces or slices mushrooms
1/2 cup chopped onion
1/2 cup parsley
3 1/2 lbs spaghetti squash
1/2 cup chopped red pepper
1 tbsp flaxseed oil
Instructions
1. Slice spaghetti squash in half vertically and clean out seeds.
2. Place face down on a cookie sheet and bake at 375 °F (190 °C) for 30-40 minutes or until a fork sticks into it easily.
3. Meanwhile, sauté diced chicken breast and chopped asparagus (1" pieces) in unsalted broth over medium high heat until no pink is showing in chicken, about five minutes.
4. Add mushrooms, onion and red pepper and cider vinegar. Cover for three minutes over medium heat until soft. Stir in chopped, fresh parsley (or cilantro).
5. Take spaghetti squash out of oven and let sit five minutes. Scoop the insides out into a bowl and shred with fork. The noodles of squash are like rice noodles.
6. Drizzle with flaxseed oil, grate fresh nutmeg and sprinkle chopped garlic, tossing and incorporating with a fork.
7. Make a nest of spaghetti squash, and spoon chicken stir-fry over it or have them side by side to enjoy their separate flavors.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 312 kcal | ||
| Fat 7.4 g | ||
| Carbohydrate 33.75 g | ||
| Protein 30.91 g | ||
| Iron 79 mg | ||
| Calcium 53 mg | ||
| Cholesterol 66 mg | ||
| Monounsaturated Fat 1.23 g | ||
| Polyunsaturated Fat 3.62 g | ||
| Saturated Fat 1.28 g | ||
| Trans Fat 0.03 | ||
| Sodium 184 mg | ||
| Sugar 2.81 g | ||
| Potassium 982 mg | ||
| Vitamin A 136 mcg | ||
| Vitamin C 395 mg | ||
| Fiber 1.8 g | ||
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