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    Phase 3 hCG Main Meals: Pesto Chicken Spaghetti Squash - Week 5 P3tolife | 601 cal | 44g protein | 38g fat | 18g net carbs

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    Pesto Chicken Spaghetti Squash

    Print Pin Rate
    Meal Plan Category: Week 5
    Course: Poultry
    Recipe: Batch Cook, Main Meals
    Servings: 2 servings
    Calorie: 601kcal
    Net Carb: 18g

    Ingredients

    • 4 cups roasted spaghetti squash Seeds removed, cut in half lengthwise
    • 12 oz chicken breasts
    • 1/4 tsp sea salt
    • 1/8 tsp black pepper
    • 1 tsp dried basil

    FOR WALNUT PESTO:

    • 1/4 cup olive oil
    • 2 tbsp walnuts chopped
    • 2 tbsp nutritional yeast
    • 7-10 large leaves Fresh basil
    • 2 cloves garlic
    • 1/4 tsp sea salt

    Instructions

    • PREHEAT oven to 350 degrees. Place spaghetti squash on a parchment paper lined baking sheet cut side down. Bake for 35-40 minutes. Remove from oven and cool 15 minutes.
    • WHILE squash cools, heat a medium skillet over medium heat and grease with olive oil spray. season chicken with sea salt, black pepper and dried basil on both sides. Place on skillet and cook 8-10 minutes each side.
    • WHILE chicken cooks, combine ingredients for walnut pesto in a blender or food processor and pulse until well combined.
    • SCRAPE spaghetti squash with a fork to remove strands into a large bowl. Toss with pesto. Thinly slice chicken and serve on top of spaghetti squash.

    Notes

    Yields: 2 servings

    Nutrition

    Calories: 601kcal | Carbohydrates: 24g | Protein: 44g | Fat: 38g | Fiber: 6g | Net Carbs: 18g