Coriander Chicken with Spaghetti Squash

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 spaghetti squash (about 2 1/2 pounds)

4 small skinless, boneless chicken breasts (6 to 8 ounces each)

2 tablespoons extra-virgin olive oil

2 1/2 teaspoons ground coriander

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground pepper

2 d'anjou pears, peeled and diced

3 tablespoons fresh lime juice (from 1 to 2 limes)

1/2 cup pomegranate seeds

1/3 cup chopped fresh mint

1/4 cup pistachios, roughly chopped


  1. Preheat the oven to 350˚. Trim the stem end of the squash and poke holes 1/2 inch deep all over the squash with a paring knife; put in a heatproof glass bowl. Microwave, turning the squash halfway through, until tender when pierced with a fork, about 14 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out the seeds. Scrape the flesh into strands with a fork.
  2. Rub the chicken with 1 tablespoon olive oil, 2 teaspoons coriander and the thyme. Season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes. Flip the chicken, transfer the skillet to the oven and bake until cooked through, about 13 minutes. Remove the chicken to a cutting board to rest.
  3. Return the skillet with its juices to medium-high heat and add the squash and remaining 1/2 teaspoon coriander. Cook, stirring occasionally, until the squash has absorbed the juices, 3 to 5 minutes. Season with salt and pepper. Divide among plates.
  4. Combine the pears, lime juice, pomegranate seeds, mint and pistachios in a bowl. Slice the chicken and serve with the squash. Spoon the pear mixture on top.