Artichoke, Kale and Garlic Chicken Spaghetti Squash

Sweet Pea Living | Artichoke, Kale and Garlic Chicken Spaghetti Squash | Paleo | Whole30 | Low Carb

Artichokes are one of my absolute favorite ingredients to cook with and eat! Very few things beat the taste of a plump artichoke melting in your mouth. Their buttery flavor and smooth texture can quickly turn any meal from plain to distinctive; and that’s how these beautiful hearts became the inspiration for this dish!

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As with artichokes, I’m also slightly obsessed with anything made from chicken, spaghetti squash, or garlic. Not surprisingly, it seemed obvious to create a recipe using my most-loved ingredients. As a bonus, the leftover kale from our weekly meal prep made a fun addition to both the color and texture of this dish. Yum!

Sweet Pea Living | Artichoke, Kale and Garlic Chicken Spaghetti Squash | Paleo | Whole30 | Low Carb
Since there are so many unique flavors in this dish, I used coconut milk, chicken stock, almond flour and a few basic spices to create a simple sauce to bind the flavors of the artichokes with the chicken, garlic and kale. I love how light the sauce is; it doesn’t interfere with the flavors I love, but it still brings the dish together!

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Several of my insta-friends have already asked me for this recipe and I am so happy to finally bring it to all of you! As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Artichoke, Kale and Garlic Chicken Spaghetti Squash


INGREDIENTS:

  • 1 spaghetti squash
  • 2 tablespoons extra virgin olive oil, separated
  • 2 pounds chicken breasts, cut into small chunks
  • 2 cups chicken stock, separated
  • 6 cloves fresh garlic, sliced
  • 2 tablespoons almond flour
  • 1½ cups coconut milk
  • 4 cups kale, deveined and roughly chopped
  • ¼ teaspoon thyme, dried
  • ¼ teaspoon oregano, dried
  • ⅛ teaspoon red pepper flakes
  • 1 14-ounce can artichoke hearts, quartered and drained

GARNISH:

  • Parmesan cheese
  • lemon juice

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half. Scoop out the seeds and pulp from both halves. Place the two halves face up in a shallow pan. Drizzle 1 tablespoon EVOO on the insides of each half. Lightly salt on top of the olive oil. Place spaghetti squash halves in oven for 40-45 minutes. See here for more detail on preparing spaghetti squash.
  2. Add chicken and 1½ cups chicken stock to a large non-stick pan. Cover with lid and simmer for 20 minutes until the chicken is tender and fully cooked.
  3. While the chicken is still warm, transfer it to a mixing bowl and use a large metal spoon to break it apart until fully shredded. Set aside.
  4. In the same non-stick skillet, heat 1 tablespoon EVOO and garlic over medium heat. Cook until fragrant, about 2 minutes. Sprinkle in almond flour. Stir and cook for about 1 minute.
  5. Whisk in coconut milk and ½ cup chicken stock. Bring to a boil. Mix in chopped kale, thyme, oregano, and red pepper flakes.
  6. Add shredded chicken and artichoke hearts. Continue to cook for 2-3 minutes, until chicken is heated through. Toss with spaghetti squash.
  7. Serve hot with Parmesan cheese (or lemon juice for my Whole30 friends) and enjoy!

Servings: 5-6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Sweet Pea Living | Artichoke, Kale and Garlic Chicken Spaghetti Squash | Paleo | Whole30 | Low Carb

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