Lemon Chicken over Ricotta Squash

Wednesday, September 30, 2015

From our skinny table to yours...

We posted this meal on our Facebook page a while back and got SO much interest we wanted to share the recipe.  It may not be 'Fall-ish', but it's super light and delicious!  (meanwhile the crockpot is cooking away, so be on the lookout for all things FALL)

This meal is oh-so light, oh-so refreshing and only 5 ingredients!  The weather is cooling down and the nights have been beautiful, so whip it up in under 30 minutes and enjoy it outdoors (as we did)!

This is as tasty as it looks!  The true beauty in this dish is that it can be on your plate in under 30 minutes! 

This dish consists of Sautéed Lemon Garlic Chicken mixed into spaghetti squash with a touch of ricotta cheese, olive oil and a squeeze of fresh lemon juice!  That's it!  This is a fabulous base and any citrus would pair well!  Mix it up and serve this with fresh orange or lime next time!

We served alongside asparagus, but any veggie will do :)

This has quickly become a staple in our homes and we hope you LOVE it too!
Nutrition facts per serving
Serves: 2
Calories: 412
Fat: 21.6 grams
Carbs: 15.6 grams
Protein: 41. grams
1/2 pound of raw organic chicken breast
1 spaghetti squash
2 lemons
2 garlic cloves minced
4 tbsp. ricotta cheese
2 tbsp. olive oil
*Buy organic ingredients when you can*
Let's get cooking!
1.  Marinate chicken in juice from one lemon and garlic. 
2.  Slice squash in half lengthwise.  Scoop out seeds and place in microwaveable safe dish with one inch of water (flesh side up).  Cook for 15-20 minutes or until you can easily scrape 'spaghetti strands' out with a fork.  Set aside for use.
3.  Add 1 tbsp. evoo to skillet over medium heat.  Cook chicken 3-4 mins per side or until white throughout. 
4.  To serve, place 1 chopped chicken breast over half of squash.  Mix in 2 tbsp. of ricotta cheese, the juice from 1/2 a lemon and drizzle with 1/2 tbsp. oil.

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