With school I haven’t really had much time to make dinners. I needed a mental health break so I took the past 2 days off from school and just focused on getting a good work out in and getting back to what I enjoy doing, creating random meals! 🙂   I will put Cilantro on anything and love it, I just love cilantro.  I had Spg Squash that I made the night before and some Brussels so I created this dish.  Back to school work tonight so enjoy ya’ll!

Ingredients:

Spaghetti Squash
Brussel Sprouts
Chicken Breast
Cilantro
Lime
Salt/Pepper (if desired)
Coconut Oil
Olive Oil

(didn’t give measurements because it all depends on how much you’re making).

Directions:

1) To cook the Spg Squash cut it in half, scoop out the seeds, place down on a cookie sheet with some olive oil and bake for 30 mins at 400 degrees.  Watch this because it really all depends on the size.

2) Cut the brussel sprouts into 1/4ths and mix with salt/olive oil.  Place in the oven and bake on 400 degrees for 20 mins.

3) Season the chicken as desired and cook in a pan with coconut oil.

4) To make the pesto, puree cilantro, fresh lime juice and olive oil in a food processor.

5) Mix the spg squash and brussels together, place the chicken on top and top it off with the Cilantro/Lime pesto.

Easy, quick, flavorful meal – don’t let all the green freak you out!

Enjoy!