Improvised Chicken & Roasted Veggies with Spaghetti Squash and Stovetop Greens | Ilana Muhlstein
Improvised Chicken & Roasted Veggies with Spaghetti Squash and Stovetop Greens
25 mins prepServes 4
A resourceful, improvised dinner recipe featuring roasted chicken quarters with carrots and other vegetables, served alongside roasted spaghetti squash and a stovetop mix of kale and canned tomatoes. Designed for self-care and yummy leftovers.
1. Preheat oven to 350°F (175°C) and/or prepare a sauté pan.
2. Slice onions and garlic, and begin to sauté them in the pan.
3. In a baking dish, arrange defrosted chicken quarters over shredded carrots and a variety of other vegetables you have on hand.
4. Spray the chicken and vegetables with olive oil spray. Season generously with paprika, salt, and pepper, and top with chopped garlic.
5. Place the baking dish in the preheated oven, covered, alongside a whole spaghetti squash for roasting.
6. While the chicken and squash cook, combine kale, canned tomatoes, and additional vegetables with seasoning on the stovetop. Cook until heated through.
7. Continue to cook the chicken and spaghetti squash until they are fully cooked and tender (approximately 45-60 minutes, or until chicken reaches safe internal temperature and squash is easily pierced).
