Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.

Spaghetti Squash

Chicken Breast Boneless Skinless

Avocado

Olive Oil, Extra Virgin

Pistachios Roasted Unsalted

Lemon Juice

Basil, fresh

Salt

Garlic

Pepper

Spaghetti Squash & Chicken with Avocado Pesto

serving

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Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.

Place halved lengthwise and seeded squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.

Meanwhile, combine avocado, basil leaves, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.

Ten minutes before the squash is done, toss trimmed and cut into 1-inch pieces chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.

sodium

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magnesium

Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and fresh cilantro is perfect tossed with baby arugula.

Orange juice

Lime Juice

Canola Oil

Cilantro

Jalapeno

Citrus-Lime Vinaigrette

Healthy diet - healthy life with Yamfit nutrition!

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In a screw-top jar combine all of the ingredients. Cover and shake well.

Prepare juices, minced jalapeno pepper, snipped cilantto.

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7-Day Sugar-Detox Day 4 (dinner)

Nutrients

Ingredients

Spaghetti Squash & Chicken with Avocado Pesto

Citrus-Lime Vinaigrette

Mixed Greens

Micro nutrients

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