Coriander Chicken with Spaghetti Squash
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 17 G., saturated fats 3 G., proteins 49 G., carbohydrates 34 G., fiber 8 G., cholesterol 145 mg, sodium 368 mg, sugar 17 G.
Calories 480, total fat 17 G., saturated fats 3 G., proteins 49 G., carbohydrates 34 G., fiber 8 G., cholesterol 145 mg, sodium 368 mg, sugar 17 G.
Rich in protein and vitamins, this low-calorie, low-carb dish looks very vibrant when served and is perfect for both everyday meals and festive occasions when the table is overflowing with delicious treats and you're looking for something lighter. Chicken breast, rubbed with cilantro, is baked in the oven and served with spaghetti squash and a juicy topping of pomegranate seeds, pear slices, fresh mint, and crunchy pistachios. Before serving, toss the vegetable spaghetti with the juices released during the baking process – it'll be delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 spaghetti squash (about 1 kg)
- 4 small skinless, boneless chicken breasts (170-220 g each)
- 2 tbsp. l. olive oil
- 2.5 tsp ground coriander
- 2 tsp chopped fresh thyme
- 2 Anjou pears, peeled and diced
- 3 tbsp. freshly squeezed lime juice (1-2 pcs.)
- 0.5 tbsp. pomegranate seeds
- 1/3 cup chopped fresh mint
- 1/4 cup pistachios, coarsely chopped
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Recipes with similar ingredients: chicken breasts, spaghetti squash, pears, lime juice, pomegranate, pistachios, coriander, thyme, mint
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Trim the stem end of the pumpkin and pierce the pumpkin all over with a small knife; place in a heat-proof glass bowl. Microwave, turning once, until the pumpkin is tender when pierced with a fork, about 14 minutes.
- Set aside until cool enough to handle, then cut in half lengthwise and scrape out the seeds. Scrape out the pulp in strands with a fork.
- Rub the chicken with 1 tablespoon olive oil, 2 teaspoons cilantro, and thyme. Season generously with salt and black pepper. In a large oven-safe nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes.
- Turn the chicken over, transfer the pan to the oven, and bake until cooked through, about 13 minutes. Transfer the breasts to a cutting board to rest.
- Place the pan with the juices over medium-high heat and add the pumpkin and the remaining 1/2 teaspoon of cilantro. Cook, stirring occasionally, until the pumpkin has absorbed the juices, 3-5 minutes. Season with salt and black pepper. Divide among plates.
- Combine pears, lime juice, pomegranate seeds, mint, and pistachios in a bowl. Slice the chicken and serve with the pumpkin. Top with the pear salad.
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