One of those easy meals that tastes fancy 🙂 Delicious lime peanut chicken and spaghetti squash!
As usual with my recipes, this one has some hidden veggies packed in! Other than the spaghetti squash, its made with green cabbage, carrots, and green onion for a little nutrient boost! Adding these extra veggies also makes it more filling- while bulking up the meal for leftovers or to feed a bigger group!
You’ll need to first cook the spaghetti squash, but while its baking you can get started on the rest! You’ll prep the sauce, then get the chicken and veggies cooked up.
Everything gets tossed together at the end with the sauce for a delicious and nourishing meal. Can’t forget the extra toppings, either 🙂
This dish is gluten free, dairy free, and grain free. It’s also a great family-friendly meal that even kids and/or picky eaters will enjoy!
Spaghetti squash is one of those staple ingredients we pretty much always have non hand! It’s perfect for simple throw-together meals, or for making something a little fancier like this dish. I personally think it makes the best noodle substitute of all the veggie noodles, and with little fuss!
The flavorful sauce mixed with the chicken and veggies in this dish is absolutely perfect. This makes a great weeknight or weekend meal- it’s simple and has pretty minimal clean up!
Be sure to let me know below if you tried this recipe! I love to hear what you guys think 🙂 Enjoy! xx
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Easy Lime Peanut Chicken + Spaghetti Squash
Description
Simple lime peanut chicken and spaghetti squash. Gluten free, dairy free, and packed with veggies!
Ingredients
For the spaghetti squash:
- 1 medium spaghetti squash
- Avocado oil spray
- Sea salt
For the sauce:
- 1/3 cup low sodium vegetable broth
- 1/4 cup runny peanut butter (smooth or crunchy will work)*
- 2 tbsp gluten free soy sauce
- 1 tbsp rice vinegar
- 1 tbsp coconut sugar
- 2 tsp sriracha (or more, to taste)
- 1/2 tsp fresh ginger, minced
- 1/8 tsp garlic powder
- Juice of 1 lime
For the chicken:
- 2 tbsp avocado oil
- ~ 1.5 lb chicken breasts, cubed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of red pepper flakes
- 1 cup shredded carrots
- 1 cup green cabbage, shredded or thinly sliced
- 5–6 green onions, diced
For topping:
- Green onion
- Peanuts
- Sesame oil (optional)
- Extra limes (optional)
Instructions
- Preheat oven to 425°F. Slice the spaghetti squash in half, then spray with avocado oil and sprinkle with sea salt. Roast, face down on a baking sheet, until tender (typically 35-45 minutes).
- While spaghetti squash is roasting, make the lime peanut sauce by combining all of the sauce ingredients in a small bowl. Whisk until smooth; set aside.
- Heat a large pan with high sides over medium heat. Add the avocado oil, then stir in the cubed chicken breasts with all of the seasonings. Cook until chicken is just about finished, about 7-9 minutes.
- Stir in carrots, cabbage, and green onion. Cook for 3-5 minutes, until veggies are soft.
- Stir in peanut sauce and reduce heat to low. Turn off heat if sauce is sticking to the pan. When spaghetti squash is done roasting, shred it with a fork and stir it into the pan. *Depending on the size of your spaghetti squash, you may not use all of it. Start with half of the squash, then slowly add in the second half and eyeball how much you want to add based on how much the sauce is able to cover.
- Remove from heat and sprinkle with green onion and peanuts. I like to add a drizzle of sesame oil, but it’s optional! Serve and enjoy!
Notes
You’ll want to make sure your peanut butter is runny, otherwise it will be hard to make a smooth sauce out of it.
Mary Ellen
Amazing!!! I was missing a couple of the ingredients but yet it still turned out way better than I imagined. Can’t wait for leftover already.
★★★★★
Mia Zarlengo
I’m so glad!! Thanks for the note Mary Ellen 🙂
Alexa
Amazing! Just made for the first time and added in some yellow onion and garlic and it was delicious! Thanks for the post
★★★★★
rebecca lawrence
We made this tonight and didn’t have the veggies, but tossed some spinach in and it was soooo good!! This dish will for sure be a monthly staple here since we always have most of these ingredients on hand!!
★★★★★
Margaret Gitter
We loved this!! Healthy and delicious. Can’t wait to try more of your recipes!
★★★★★
Stephanie
This may be my favorite recipe of mias yet!!
★★★★★
Georgie
My family loved this recipe! I didnt have any green onions unfortunately, but it still tasted delicious! My mom said its her favorite of yours!! Thanks mia!
★★★★★
Mia Zarlengo
Ah yay!! Thanks so much Georgie 🙂
Saba
This was SUCH a tasty recipe! I added both shrimp and chicken to the recipe. Next time I think I’ll go a bit lighter on the fresh ginger (I think I added a bit more than the recipe called for). I recommend following the ginger suggestion to a tee as it has a super strong flavor powerful. Can’t wait to make it again!!
★★★★★
Hayley Daen
I jiggled the recipe around a bit based on what I had on hand from my CSA, but this was still really good!
★★★★★
Brooke
The sauce. The SAUCE!!! So good, I probably make this once a week. I always just use whatever veggies I have on hand and I usually use honey instead of coconut sugar and it still turns out amazing. I also will just make this sauce for other Asian inspired dishes. One of my favorites I’ve made!
★★★★★