Here’s a low carb chicken recipe that’s good for the Seder:
Juicy Chicken With Roasted Spaghetti Squash,
10-inch nonstick skillets.
1 medium spaghetti squash
1 large yellow bell pepper
1 large orange bell pepper
5 ripe plum tomatoes, about 12 ounces
3 tablespoons olive oil
4 large skinless, boneless chicken breasts, about 2 pounds
1/2 cup chopped fresh mixed herbs (such as basil, mint and parsley) or 1 tablespoon dried basil, optional
Salt & pepper to taste.
1. Preheat the oven to 400 degrees.
2. Cut the squash in half, lengthwise, and remove the seeds. Place on a baking sheet, cut side down, and bake for 45 minutes or until soft.
3. Cut the tops off the peppers and then cut them in half. Remove the seeds and cut them into 1/4-inch pieces. You will have about 1 cup of each color. Trim the ends of the tomatoes; coarsely chop to make them the same size as the peppers.
4. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the vegetables and increase the heat to high. Cook for 10 minutes, stirring often, until soft.
5. Cut the chicken into 1-inch pieces. Heat the remaining oil in another large skillet. Add the chicken and cook 3 minutes on each side until it is cooked through. Add the chicken to the vegetables and cook 1 minute, adding salt and pepper to taste.
Yield: Serves 4.