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3) Honey Mustard Chicken and Spaghetti Squash Skillet

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

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeds removed
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups baby spinach optional
  • 1 tbsp chopped parsley for garnish optional

Method
 

  1. Preheat oven to 400°F. Drizzle squash halves with 1 tbsp olive oil, season, and roast cut-side down 30–35 minutes until tender.
  2. Scrape squash into strands and set aside.
  3. Heat remaining oil in a large skillet over medium-high heat. Add chicken, season, and cook 6–8 minutes until browned and cooked through.
  4. Whisk mustard, honey, vinegar, garlic powder, and paprika in a small bowl. Pour over chicken, stir to coat and simmer 2 minutes.
  5. Add spaghetti squash strands and spinach to skillet, toss until heated and spinach wilts. Adjust salt and pepper, garnish with parsley, and serve.