Go Back

20) Greek Lemon-Oregano Chicken with Spaghetti Squash

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

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb
  • 1.5 lb boneless skinless chicken thighs or breasts
  • 2 tbsp olive oil divided
  • 2 lemons zest + 3 tbsp juice
  • 2 tsp dried oregano or 1 tbsp fresh, chopped
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup crumbled feta
  • 1/4 cup chopped fresh parsley
  • Optional: 1/4 cup sliced Kalamata olives

Method
 

  1. Preheat oven to 400°F. Halve the squash, scoop seeds, drizzle 1 tbsp oil, season with salt and roast cut-side down 35–40 minutes until tender.
  2. Meanwhile whisk lemon zest, juice, 1 tbsp oil, oregano, garlic, salt, and pepper. Marinate chicken 10–15 minutes if you have time.
  3. Sear chicken in a hot skillet 4–6 minutes per side until cooked through, or roast 20–25 minutes at 400°F.
  4. Shred squash with a fork into strands and toss with a little olive oil and a pinch of salt.
  5. Slice chicken, toss with squash, sprinkle feta, parsley, and olives. Serve warm.