Spaghetti Squash Sheet Pan Chicken | Cook with Brooke
Spaghetti Squash Sheet Pan Chicken
25 mins prepServes 4
A convenient and flavorful sheet pan meal featuring spaghetti squash, colorful bell peppers, purple onion, and chicken thighs, seasoned generously with Greek seasoning and finished with feta and lemon juice. Perfect for a quick and easy dinner.
1. Microwave the Spaghetti Squash:
Poke holes all over the squash with a knife. Place it on a microwave-safe plate and microwave for 8 minutes, or until soft.
2. Prep the Squash:
Cut the squash open, scoop out the seeds, and scrape out the strands. Spread them onto a greased sheet pan. (Mine only filled half — it was baby-sized. Yours might fill the whole thing.)
3. Add Veggies:
Add sliced bell peppers and purple onion on top of the squash.
Season generously with Greek seasoning. Don’t be shy.
4. Prep the Chicken:
Toss chicken pieces with cornstarch until lightly coated. Season with salt, pepper, and red pepper flakes.
5. Sear the Chicken:
Heat a little oil in a pan and cook the chicken for about 5 minutes, just until it starts to brown. Don’t cook it all the way through — we’re finishing it in the broiler.
6. Assemble & Broil:
Spread the browned chicken over the veggie layer.
Broil on the top rack for 10 minutes, until everything’s golden and delicious.
7. Finish Strong:
Sprinkle with garlic + herb feta, then squeeze lemon juice over the whole thing like you mean it.
8. Serve:
Plate it up with rice, take a breath, and accept the fact that you crushed it.
