Greek Chicken Spaghetti Squash Skillet
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
222 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Spaghetti Squash Skillet
Report
This Greek Chicken Spaghetti Squash Skillet recipe is so filling and satisfying that it’s hard to believe it’s healthy. 222 calories and 1 Weight Watchers Freestyle SP
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Ingredients
- 1 spaghetti squash 2 pound
- 1 pound chicken breast cut into ½-inch pieces, boneless, skinless
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided, ground
- 2 teaspoon olive oil
- ½ yellow onion chopped
- 4 garlic minced, cloves
- 1 teaspoon oregano dried
- ⅛ teaspoon red chili flakes
- 1 crushed tomatoes canned 28 ounce
- ¼ cup parsley flat-leaf, minced
- 8 kalamata olives quartered, pitted
- 3 tablespoons feta cheese crumbled
Instructions
- Pierce the spaghetti squash all over with a fork. Cook on HIGH in the microwave until the squash is starting to soften when pressed, about 15 minutes, turning halfway through cooking.
- Let the spaghetti squash cool for about 10 minutes, then cut in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape out the strands and transfer to a bowl or cutting board. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the chicken, season with ¼ teaspoon salt and ¼ teaspoon ground pepper, and cook until no longer pink in the center. Transfer to a bowl and set aside.
- Decrease the heat to medium and heat the olive oil in the skillet. Add the onion and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
- Stir in the garlic, oregano and red chili flakes, and cook for 1 minute.
- Add the crushed tomatoes, along with the remaining ¼ teaspoon salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes.
- Preheat the broiler.
- Stir the chicken, Kalamata olives and parsley into the tomato sauce, just until combined. Add the spaghetti squash and toss with tongs until combined. Spread evenly in the skillet.
- Top the squash with feta cheese, then place the skillet under the broiler until the cheese is starting to melt, 1 to 2 minutes. Serve.
Notes
- Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (Old SmartPoints), 6 (Points+)
Nutrition Information
Show Details
Serving
1.5Cups
Calories
222kcal
(11%)
Carbohydrates
21.5g
(7%)
Protein
20.8g
(42%)
Fat
7.2g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
47.2mg
(16%)
Sodium
553mg
(23%)
Fiber
4.9g
(20%)
Sugar
10.2g
(20%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 222kcal | 11% |
| Carbohydrates | 21.5g | 7% |
| Protein | 20.8g | 42% |
| Fat | 7.2g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47.2mg | 16% |
| Sodium | 553mg | 23% |
| Fiber | 4.9g | 20% |
| Sugar | 10.2g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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