Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium white onion, diced
- 3 cups broccoli florets
- 1 medium-sized spaghetti squash
- 1 jar Primal Kitchen Garlic Alfredo Sauce (or homemade Whole30/Dairy-Free Alfredo)
- 1/2 tbsp olive oil (or avocado oil)
- 1/2 tsp salt (plus more for seasoning chicken)
- 1/2 tsp garlic powder
- 1/2 tsp pepper (plus more for seasoning chicken)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out seeds, season with salt and oil, then place cut-side down on a baking sheet.
- In a casserole dish, combine chicken breasts and diced onion; drizzle with olive oil and season with salt and pepper.
- Bake both dishes for about 30 minutes until chicken is cooked through and spaghetti squash is tender.
- Scrape the spaghetti squash into threads and mix it with the cooked chicken and onion in the casserole dish.
- Add broccoli florets and Alfredo sauce; mix everything well.
- Return to the oven and bake for an additional 30 minutes until golden brown on top.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg