This was a completely improvised dish and I was very happy with the way it turned out, so were my friends who shared the meal with me.  I love adding lemon to dishes, I use them often, they have become a staple ingredient in my dishes. Capers and lemons really compliment each other so that's what made me add them to the dish last minute. You can skip this ingredient, but they add great flavor if you decide to add them. The broccoli gave the dish some nice color and a crunch. This was a very light and refreshing dinner. If you are looking for something healthy give this one a try.

If you would like to make this paleo or dairy-free, just don't add the cheese. I used coconut oil, any oil can be substituted, extra virgin olive oil would taste great with this as well.

Ingredients

• 2 chicken breasts- cleaned, fat trimmed, and cut into small cubes

• 2 spaghetti squash

• 1 sweet onion

• 1 package of broccoli florets

• salt, pepper, garlic powder, oregano

• 2 lemons

• 1/2 cup coconut oil plus 2 more tablespoons coconut oil

• 1/4 cup capers, strained from juice

• 2 tablespoons grated parmesan cheese, plus more for sprinkling

Instructions

1. Preheat oven to 450. Slice your spaghetti squash in half, scoop out the center, flip over and bake for 30 minutes.

2. While spaghetti squash is cooking start your prep work.

3. Clean and cut the chicken. Place chicken in a bowl and season with salt, pepper, garlic powder, and oregano, give a stir and set aside.

4. Slice onion, clean and cut up broccoli. Set aside

5. In a small bowl mix together: (melted) 1/2 cup coconut oil, then add juice of 1 lemon, 2 tablespoons of parmesan cheese, salt and pepper. Whisk and set aside.

6. In a large pan, on medium low heat add 2 tablespoons of coconut oil. Once it feels hot add the chicken. Give a stir and let cook stirring occasionally to turn chicken.

7. (Heat on medium, not higher) After about 3-5 minutes, add the onions and cook for another 5 minutes or until the chicken is starting to not show much pink then add the broccoli.

8. Squeeze lemon juice over top, sprinkle with salt (not too much, capers are salty) and pepper, add 1/4 cup capers, give a stir, slightly cover with a lid and let the chicken finish cooking and broccoli steam to cook.

9. Stir occasionally and check chicken to see if it's cooked and broccoli is tender but still has a slight crunch.

10. Once squash is done, flip over to cool then fork through the squash into a bowl and then add the lemon juice and oil mixture, give a nice stir to combine.

11. Once chicken and broccoli are done, remove from heat. You can mix squash right into the chicken pan, add all the chicken and juices to the bowl with squash and mix, or even scoop the squash onto your plate separately and spoon chicken and broccoli over the squash.

12. Serve warm, sprinkle with hot pepper flakes and parmesan cheese.

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