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.

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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)

1

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