Ingredients:
6 Boneless skinless chicken thighs OR 2 chicken breasts cut in half (to make it thin)
1 1/2 Cup Chicken broth
1/3 Cup Lemon juice
1 Jar Capers (3.5 oz)
1 Tablespoon Oregano
1 Tablespoon Cornstarch (you can add more depending on desired thickness of sauce)
Salt/Pepper to taste
1 Medium Spaghetti Squash
Coconut oil cooking spray
Directions:
Preheat Oven to 400 degrees.
Cut Spaghetti Squash in half length-wise. Then, scoop out the seeds.
Lightly spray rimmed baking sheet with coconut oil.
Place spaghetti squash upside down on baking sheet.
Bake for 60 minutes.
The way it timed out for me, I began working on the chicken and sauce when the spaghetti squash had 30 minutes remaining.
Heat a non-stick skillet over medium-high heat, coat with coconut oil.
Sprinkle the chicken with salt, pepper, and oregano. Place into the skillet and cook about 8-10 minutes per side.
Once chicken has reached a safe temperature, take the chicken from the pan and add the chicken broth and lemon juice.
Heat for a few minutes until liquid begins to simmer. In a separate bowl you can mix some of this broth with the cornstarch. Mix well before returning to pan. When pouring in the cornstarch mixture, stir constantly. You can add a little more cornstarch/liquid mix if the sauce is too runny. You can add a little more chicken broth if it starts getting too thick.
Add capers to sauce.
Return chicken to pan and simmer for about 5 minutes.
Serve over spaghetti squash! Enjoy!
As always, if you are interested in starting to live a healthy lifestyle, please contact me! I would love to chat!
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