5 oz cooked chicken breast (235 cal, 5g fat, 44g protein)
1 cup Spaghetti Squash (42 cal, 10g carbs, 2g protein)
1 TB of Parmesan (25 cal, 1g fat)
1/2 cup “Italian Salsa”
2 tomatoes (20 cal, 4g carbs, 1g protein)
1 garlic clove (5 cal, 1g carbs)
*puree 2-3 tomatoes in Magic Bullet and add 1 garlic clove & Italian seasoning- heat.
Preheat oven to 375 F. Cut Spaghetti squash in half & scope out seeds. In a shallow glass pan, lay squash face down in a couple inches of water. Bake for 40 minutes. When slightly cooled, using a fork take the flesh out of the squash. It will look like pasta. Cook chicken breast on countertop grill. Put 1 cup of spaghetti on a plate and add the chicken. Top with heated “Italian Salsa” & Parmesan packet.
Fat: 6 grams
Carbs: 15 grams
Protein: 47 grams