Whole30 Spaghetti with Chicken and Vegetables
Transform your weeknight dinner routine with this vibrant and healthy Whole30 Spaghetti with Chicken and Vegetables! This gluten-free, paleo-friendly recipe swaps traditional pasta for tender, roasted spaghetti squash, creating a light yet satisfying base for a medley of perfectly seasoned chicken and colorful sautéed vegetables. Bursting with fresh zucchini, red bell pepper, sweet cherry tomatoes, and fragrant garlic, this dish is packed with nutritious, wholesome ingredients. A sprinkle of Italian seasoning and a garnish of fresh basil bring irresistibly bold flavors to life. Ready in just an hour and perfect for meal prep or a family dinner, this recipe checks all the boxes for delicious, nutrient-dense eating. Enjoy a hearty, guilt-free twist on a classic comfort food that’s as easy to make as it is delightful to serve!
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Ingredients
- 1 medium Spaghetti squash
- 2 pieces (about 12 ounces total) Boneless skinless chicken breasts
- 1 medium Zucchini
- 1 Red bell pepper
- 1 small Yellow onion
- 3 Garlic cloves
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons (chopped) Fresh basil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
Step 4
While the squash is roasting, dice the chicken breasts into bite-sized pieces and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Italian seasoning.
Step 5
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Step 6
Rinse and chop the zucchini, red bell pepper, and onion into small pieces. Mince the garlic cloves.
Step 7
Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
Step 8
Add the zucchini and red bell pepper to the skillet and cook for another 5-6 minutes until tender. Stir in the cherry tomatoes and cook for an additional 2 minutes, allowing them to soften.
Step 9
Add the cooked chicken back into the skillet, tossing to combine with the vegetables.
Step 10
When the spaghetti squash is done roasting, use a fork to scrape the flesh into long, spaghetti-like strands. Place the squash strands into individual serving bowls or a large serving platter.
Step 11
Top the spaghetti squash with the chicken and vegetable mixture. Garnish with fresh basil before serving.
Step 12
Serve immediately and enjoy your delicious Whole30 Spaghetti with Chicken and Vegetables!
Nutrition Facts
| Serving size | (2278.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2171.6 |
| Total Fat 95.9g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 12.9g | |
| Cholesterol 598mg | 0% |
| Sodium 6125.7mg | 0% |
| Total Carbohydrate 101.0g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 49.2g | |
| Protein 223.6g | 0% |
| Vitamin D 34IU | 0% |
| Calcium 399.3mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 4085.9mg | 0% |
Source of Calories