CHICKEN FAJITA SPAGHETTI SQUASH
An easy paleo dinner recipe that makes so many leftovers for either you or your family to eat throughout the week!
Prep Time
10 minutes
Cook Time
40 minutes
Serves
2
Ingredients
- 1 whole spaghetti squash
- 2 whole chicken breasts
- 2 whole peppers
- 1 whole onion
- 1 packet fajita seasoning ( I used Primal Palate)
- 1 whole avocado
Method
- Preheat oven to 400F
- Microwave spaghetti squash for 3-4 mins to get it soft then slice it in half. Use a spoon to scoop the seeds and middle part out of the squash.
- Spray a baking sheet with nonstick spray. Place squash facedown on baking sheet for 40-45 mins
- Fajita veggies: Slice two peppers and onion. Place on a baking sheet sprayed with nonstick spray. Sprinkle with fajita seasoning. Bake for 20 minutes
- Chicken: Cut two organic chicken breasts into strips. Place in a pan heated over medium heat with a little avocado oil. Sprinkle with fajita seasoning. Cook for about 10-12 minutes, until there is no pink.
- Once the squash is done, remove from oven, use a fork to pull back the ‘spaghetti’ part of the squash. Transfer into a separate bowl.
- Add chicken, veggies, and squash into the squash ‘bowls’. Store leftover squash in the fridge for up to 5 days. Topped with mashed avocado