(1 Heaping Cup)
1/2 carb & 1 protein serving
1 lbs chicken breast, cut into bite size pieces
1 large spaghetti squash
2 TBS Primal Kitchen Ranch
3 cups steamed cauliflower rice (get the steamables if you want, its easiest)
3/4 chicken broth (if low sodium, add 1/4 tsp salt)
20 cherry tomatoes, halved
1/2 cup green onion, diced
1 tsp minced garlic
Salt and pepper
Set oven to 350 and pierce spaghetti squash like a potato all over.
Set squash in oven as is and cook for about an hour.
Get the sauce done and out of the way first. In a blender or food processor, combine ranch, cauliflower rice, chicken broth and salt if needed.
Blend until smooth, creamy, thick sauce forms and set aside.
Saute chicken in seasoning of choice (I just did salt and pepper) and minced garlic.
Once it begins to cook, add tomatoes and green onion. Cook until chicken is fully done and do not drain liquid.
Once spaghetti squash is complete, de-seed and scoop out into large mixing bowl.
Combine chicken mix and spaghetti squash. Mix well and then add sauce for a final mix.
Serve and enjoy! This does last for meal prep as well.