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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1(3 pound)spaghetti squash, halved lengthwise and seeded
2tablespoonswater
1poundboneless, skinless chicken breast, trimmed and patted dry
½teaspoonChinese five-spice powder
¼teaspoonsalt
4tablespoonstoasted (dark) sesame oil, divided
2tablespoonsreduced-sodium tamari
2tablespoonslime juice
2tablespoonssmooth natural peanut butter
2teaspoonslight brown sugar
2teaspoonsgrated fresh ginger
1large clovegarlic, grated
1scallion, sliced
DirectionsPlace squash cut-side down in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.Meanwhile, position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Place chicken on the prepared pan and season both sides with five-spice powder and salt. Broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 5 to 8 minutes per side. Transfer to a clean cutting board.Toss bok choy with 1 tablespoon oil in a large bowl. Transfer to the pan and broil, stirring once, until lightly charred, about 3 minutes total.Whisk the remaining 3 tablespoons oil with tamari, lime juice, peanut butter, brown sugar, ginger and garlic in the bowl. Reserve 1/4 cup of the sauce. Scrape the squash from the shells into the remaining sauce and stir gently to combine.Slice the chicken and serve with the squash, bok choy, reserved sauce and scallion.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Place squash cut-side down in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.Meanwhile, position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Place chicken on the prepared pan and season both sides with five-spice powder and salt. Broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 5 to 8 minutes per side. Transfer to a clean cutting board.Toss bok choy with 1 tablespoon oil in a large bowl. Transfer to the pan and broil, stirring once, until lightly charred, about 3 minutes total.Whisk the remaining 3 tablespoons oil with tamari, lime juice, peanut butter, brown sugar, ginger and garlic in the bowl. Reserve 1/4 cup of the sauce. Scrape the squash from the shells into the remaining sauce and stir gently to combine.Slice the chicken and serve with the squash, bok choy, reserved sauce and scallion.
Place squash cut-side down in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.
Meanwhile, position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Place chicken on the prepared pan and season both sides with five-spice powder and salt. Broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 5 to 8 minutes per side. Transfer to a clean cutting board.
Toss bok choy with 1 tablespoon oil in a large bowl. Transfer to the pan and broil, stirring once, until lightly charred, about 3 minutes total.
Whisk the remaining 3 tablespoons oil with tamari, lime juice, peanut butter, brown sugar, ginger and garlic in the bowl. Reserve 1/4 cup of the sauce. Scrape the squash from the shells into the remaining sauce and stir gently to combine.
Slice the chicken and serve with the squash, bok choy, reserved sauce and scallion.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)402Calories21gFat27gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
