| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 spaghetti squash (about 2 1/2 pounds)
- 4 small skinless, boneless chicken breasts (6 to 8 ounces each)
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons ground coriander
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 2 d’anjou pears, peeled and diced
- 3 tablespoons fresh lime juice (from 1 to 2 limes)
- 1/2 cup pomegranate seeds
- 1/3 cup chopped fresh mint
- 1/4 cup pistachios, roughly chopped
Instructions
- Preheat the oven to 350˚. Trim the stem end of the squash and poke holes 1/2 inch deep all over the squash with a paring knife; put in a heatproof glass bowl. Microwave, turning the squash halfway through, until tender when pierced with a fork, about 14 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out the seeds. Scrape the flesh into strands with a fork.
- Rub the chicken with 1 tablespoon olive oil, 2 teaspoons coriander and the thyme. Season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes. Flip the chicken, transfer the skillet to the oven and bake until cooked through, about 13 minutes. Remove the chicken to a cutting board to rest.
- Return the skillet with its juices to medium-high heat and add the squash and remaining 1/2 teaspoon coriander. Cook, stirring occasionally, until the squash has absorbed the juices, 3 to 5 minutes. Season with salt and pepper. Divide among plates.
- Combine the pears, lime juice, pomegranate seeds, mint and pistachios in a bowl. Slice the chicken and serve with the squash. Spoon the pear mixture on top.
Nutrition Facts
| Calories | 480 |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 145 milligrams |
| Sodium | 368 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 8 grams |
| Protein | 49 grams |
| Sugar | 17 grams |
Reviews
Easy and tasty recipe. I grilled the chicken and used chicken stock with the squash, with a little extra thyme.
This low-calorie dish is as delicious as it is attractive on the plate. In addition, it is easy to prepare.