Ingredients For the Spaghetti Squash : - 1 whole Spaghetti Squash
- 1 tablespoon Coconut Oil, melted
- Salt and Pepper
For the Chicken: - 1 tablespoon Coconut Oil
- 1 pound Boneless Skinless Chicken Thigh
- Salt and Pepper
- 3 cloves Garlic
- 2 tablespoons Fresh Lemon Juice
- 1/2 cup Full Fat Coconut Milk
- 2 tablespoons Capers
- Fresh Parsley, for garnish
Directions - Preheat oven to 375°F.
- Slice spaghetti squash and place halves on rimmed baking sheet. Drizzle with tablespoon of coconut oil and season generously with salt and pepper.
- Bake about 45 minutes, until the strands of the spaghetti squash pull away easily.
- Let cool until you can handle it and use a fork to remove all the strands from the squash.
- Spread onto the bottom of a casserole dish.
- To make the chicken, melt the coconut oil over medium-high heat in a large skillet.
- Season the chicken thighs with salt and pepper on both sides and add to the hot pan.
- Cook for 4 minutes on first side, until a deep golden brown, flip, and cook another few minutes, until golden.
- Place the chicken thighs on top of the spaghetti squash. In the same skillet, lower the heat to medium and add garlic and cook until fragrant, about 30 seconds.
- Add lemon juice and use a wooden spoon to scrape up all the browned bits.
- Add coconut milk and capers and stir to combine.
- Pour over the chicken and spaghetti squash.
- Bake for about 20 minutes, until chicken is cooked through.
- Sprinkle with fresh parsley before serving.
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