New You Boot Camp Chicken Marsala
14th April 2015
Egg Fried Cauliflower Rice
14th April 2015
Ingredients
- 1 medium spaghetti squash or 2 small spaghetti squash
- 1 1/2 lbs chicken shredded
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 bunch kale
- 3 tbsp extra virgin olive oil plus more for drizzling
- Himalayan Crystal Salt
- Pepper
- 2 tbsp pine nuts roasted
- 2 tbsp fresh parsley chopped
Servings:
Instructions
- Preheat the oven to 400 degrees F. Place squash in the oven for 5 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
- Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic and saute for 4-5 minutes. Add the chicken  and cook until it is cooked through.  When it is done, try to make tiny pieces. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
- Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with chicken and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.
- Enjoy!
