Ingredients:
36.4 oz boneless, skinless chicken breast, cubed (4 leaners)
½ tsp salt, divided (2 condiments)
½ tsp pepper (1 condiment)
1/4 cup diced yellow onion (4 condiments)
2 cloves garlic, minced (2 condiments)
1 cup chicken broth (1 condiment)
4 tsp lemon, juiced (2 condiments)
1 cup (5.26 oz)cherry tomatoes, halved (2 greens)
2 cups (2.12 oz)fresh baby spinach (2 greens)
4 cups (21.84 oz) cooked spaghetti squash (8 greens)
4 tsp olive oil (4 healthy fats)
Directions
1. Season chicken breast with ¼ teaspoon salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken breast until cooked through, about 7 to 10 minutes. Remove chicken from skillet and set aside.
2. Add onion and garlic to skillet and sauté until fragrant, about 1 to 2 minutes. Add tomatoes and cook until they begin to soften, about 2 to 3 minutes.
3. Add chicken broth, lemon juice, and remaining salt, reduce heat and cook until liquid is reduced by half, about 15 minutes.
4. Add chicken and spinach and cook until spinach is wilted, about 2 minutes.
5. Serve contents of skillet atop spaghetti squash.
YIELD: 4 SERVINGS
PER SERVING: 1 LEANER | 3 GREEN | 1 HEALTHY FAT | 3 CONDIMENTS
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