Creamy Lemon Pepper Chicken

lemon pepper chicken

This is going to be a staple in our house 🙂


  • 1 spaghetti squash, baked and de-seeded (I bake mine for 45-60 min at 385 degrees)
  • 2 organic chicken breasts, cubed
  • 7 oz organic coconut cream
  • 1 tbsp coconut oil
  • lots of pepper (to taste–but i really did put a lot)
  • 2 tbsp McCormicks Lemon Herb Seasoning (I dashed some more on as I was cooking so this can be to taste also)
  • salt to taste (you really don’t need much because the McCormicks has a little in it)

Heat the coconut oil over medium heat in large pan or even a pot, and cook the chicken cubes until they are fully cooked and browning on both sides– you will have to stir every couple of minutes for approx. 10-15 minutes. Then, add the spaghetti squash noodles, along with seasonings…mix thoroughly, and then add the coconut cream. Mix again and cook on low for about 5 minutes, covered. Serve up! Adding broccoli could be good too!


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