Looking for a healthy grilled chicken dinner to feed your family? We’ve paired our grilled chicken marinade with spaghetti squash and veggies for a wholesome family meal.
chicken, chicken dinner, spaghetti squash
AuthorMy Boys & Their Toys
Ingredients for the chicken marinade: 4 small chicken breast (boneless skinless), 1 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp dark brown sugar, 3 cloves garlic minced, 1 tbsp fresh thyme chopped, 1/2 tsp kosher salt & 1/2 tsp ground black pepper
For spaghetti squash & veggies: 1 spaghetti squash (small to medium)olive oil, kosher salt & ground black pepper, 8 ounces portobello mushrooms diced, 1 pint grape tomatoes cut in halves, 2 tbsp butter, unsalted, 2 cloves garlic minced, 2 tbsp fresh thyme chopped, 1/4 cup fresh parsley chopped, 3 cups fresh spinach roughly chopped, 4 ounces parmesan cheese shredded
In a small bowl whisk marinade ingredients together (not the chicken). Next, place chicken breast in gallon size ziplock bag, and pour in the marinade. Coat the chicken with marinade and set aside in fridge for at least an hour, but no longer than 12 hours. Preheat your oven to 400F. Place parchment paper on a large baking sheet. Cut the spaghetti squash in half and remove the seeds. Drizzle olive oil on the inside of the squash then season with salt and pepper. Place cut sides down on the parchment paper and bake the squash until fork-tender (depending on size of squash about 25-35 minutes). Let cool for about 10 minutes, then shred the squash with a fork. Set aside. While squash is baking, prepare grill: Preheat an outdoor grill to medium-high; about 425F to 450F. Once preheated, brush the grill grates with oil. Remove chicken from marinade and grill chicken for 10-12 minutes per side, or until internal temperature reaches 165F. Thicker chicken breasts will need more time to cook. Remove chicken from the grill and let it rest for 8 to 10 minutes before slicing. Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet or pan, over medium heat. Add the mushrooms and sauté until golden brown, about 6 minutes. Add tomatoes and cook another 3-4 minutes, next add the butter, garlic, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cook 1 more minute. Add the chopped spinach, the shredded squash to the pan, then cook just until heated through, about 2 minutes. Remove from heat, stir in the parmesan and parsley. Serve warm, topped with sliced grilled chicken marinade. Add more parmesan, salt, and pepper, if needed.