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11) Mediterranean Chicken, Olives, Feta and Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeded
  • 1 lb boneless skinless chicken breasts cut into 1" pieces
  • 2 tbsp olive oil divided
  • 1 small onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 3/4 cup crumbled feta cheese
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley or basil

Method
 

  1. Preheat oven to 400°F. Brush squash cut sides with 1 tbsp oil, season, and roast cut-side down 35–40 minutes until strands separate with a fork.
  2. While squash roasts, heat remaining oil in a skillet over medium-high. Sear chicken pieces until golden and cooked through, about 6–8 minutes. Remove and set aside.
  3. In same skillet, sauté onion until soft, add garlic and tomatoes, cook 2 minutes. Stir in olives, oregano, and chicken to warm through.
  4. Scrape squash strands into the skillet, tossing to combine with the chicken mixture. Fold in feta and parsley, adjust salt and pepper, and serve warm.