SHEET PAN SPAGHETTI SQUASH AND CHICKEN
RECIPE TYPE
Chicken
SERVES
2 to 3
Prep: 15 min
Cook: 30 min
Ingredients
Directions
Slice squash crosswise into 1-inch rings and remove seeds. Place on baking sheet lined with parchment paper.
Stir together oil, onions and garlic in small bowl. Spread half the mixture overtop of squash rings. Sprinkle with 1/4 tsp each of the salt and pepper.
Roast squash in preheated 400°F oven for 30 minutes.
Meanwhile, cut each chicken breast into thirds crosswise and place in bowl; add remaining onion mixture and toss to coat well. Add panko and remaining 1/4 tsp each salt and pepper to bowl; toss chicken to coat evenly. Place on another small baking sheet lined with parchment paper.
Place chicken on another rack in oven and roast for about 15 minutes.
Remove chicken; toss chicken pieces with buffalo wing sauce and return to oven for 8 minutes. Remove squash and chicken from oven. Using a fork, twirl the squash to separate into spaghetti strands and top with chicken to serve.
NUTRITIONAL INFORMATION
Per serving (1/2 recipe): 550 calories
Protein 46g | Fibre 3g |
Fat 25g | Sugar 5g |
Carbs 30g | Sodium 1640mg |
