Pan-Seared Herb Chicken with Spaghetti Squash

Ingredients

For the chicken

• 4 organic, pasture-raised chicken breasts
• 1 tablespoon organic cold-pressed olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Himalayan salt and black pepper, to taste

For the spaghetti squash

• 1 medium organic spaghetti squash, halved and seeded
• 1 tablespoon organic cold-pressed olive oil
• Himalayan salt and black pepper, to taste
• 1 large organic yellow onion, thinly sliced
• 2 tablespoons organic unsalted butter
• 1/4 cup organic fresh chives, chopped

Method

1. Heat the oven to 400°F. Roast the squash cut-side down with the oil, salt, and pepper, 35 to 40 minutes, until fork-tender. Scrape into strands.
2. While the squash roasts, caramelize the onion in the butter over medium-low heat, 20 to 25 minutes, until deeply golden.
3. Season the chicken breasts with the thyme, rosemary, salt, and pepper. Sear in the olive oil, 5 to 6 minutes per side, until cooked through (internal temperature of 165°F).
4. Top the squash strands with the caramelized onion and chives, and serve alongside the chicken.