Sheet Pan Caprese Chicken with Spaghetti Squash

Recipe

Main Dish
Sheet Pan Caprese Chicken with Spaghetti Squash

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5 out of 5 stars
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4 ratings

Recipe Data

4
Servings
20min
Prep
1hr
Total

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    Description

    Taste the flavors of Italy with this easy one-pan dish. Simply roast the squash and add the chicken during the last 20 minutes of baking.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1small spaghetti squash
    10 sprig(s)fresh thyme, divided
    4 sprig(s)fresh rosemary, divided
    4 clove(s)fresh garlic, smashed, divided
    3 tbsp.Hy-Vee Select olive oil, divided
    4(4-to-5-oz. each) boneless skinless chicken breasts
    1 tbsp.Hy-Vee Italian seasoning
    ¼ tsp.Hy-Vee crushed red pepper flakes
    ½ tsp.kosher salt
    ¼ c.pine nuts
    1(0.8-oz) pkg. basil, chopped
    1 c.cherry tomatoes, halved
    1(8-oz.) pkg. pesto marinated mozzarella, chopped

    Things To Grab

    • Large rimmed baking sheet
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Fork
    • Large cutting board
    • Large serving bowl

    Directions

    1. Bonus Feature: Check out our video and learn how to make this recipe step-by-step.

    2. Preheat oven to 350 degrees.

    3. Halve squash lengthwise; remove and discard seeds. Cover a large rimmed baking sheet with aluminum foil and spray with nonstick cooking spray; set aside.

    4. Fill each cavity with thyme, rosemary, and smashed garlic; drizzle each half with 1 tablespoon olive oil each.

    5. Place cut sides down on prepared baking sheet. Using a fork, prick the outside of the squash. Bake, uncovered, for 20 minutes.

    6. Season chicken with Italian seasoning, crushed red pepper flakes, and salt. Set aside. 

    7. Move squash to the side and add seasoned chicken. Cook for an additional 20 minutes until chicken is done (165 degrees) and squash is tender.

    8. Remove chicken and squash from oven; discard squash herbs. Place chicken on a large cutting board and allow to rest for 10 minutes. Using a fork, remove the squash pup from the shell by scraping into a large serving bowl. Toss with pine nuts, basil, cherry tomatoes, and mozzarella pearls; toss with remaining 1 tablespoon of olive oil.

      Hyvee Culinary Expert Tip
      Feel free to substitute the pre-packaged marinated mozzarella for your own marinated mozzarella pearls. Toss drained mozzarella pearls in your favorite pesto and marinate for 30 minutes or overnight.
      Hy-Vee Test Kitchen
    9. Slice chicken and place on top of squash mixture; serve immediately.

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 125mg
    • Sodium: 600mg
    • Total Carbohydrates: 9g
    • Protein: 40g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Test Kitchen