Creamy Paleo Ranch Chicken “Alfredo”

This recipe was taken from last weeks blog post “Invoke The Grey Rock & Keep Your Spoons”. If you wish to read it, click here.

This recipe is a new favorite and perfect meal to pack for a meal away from home. It’s very simple to put together and its absolutely delicious!

Fell free to let me know if you have any questions. Enjoy & have a great weekend!

Paleo Ranch Chicken “Alfredo”


  • 3 thin sliced chicken breasts
  • 3 Cups frozen mixed vegetables (broccoli & carrots or
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 tsp Lemon Pepper Dill Seasoning
  • 1 tsp Garlic Powder
  • 3 cups spaghetti squash
  • 1 cup paleo ranch


  1. Pre-heat oven to 350°
  2. Cut spaghetti squash in half lengthwise, with a good spoon scrape out the seeds, then rub with 1 Tbsp Olive Oil and sprinkle with Salt & Pepper. Place in oven open side up on middle rack.
  3. While the spaghetti squash is baking, trim the 3 chicken breasts if needed and brush with about 2 Tbsp olive oil then sprinkle with Lemon Pepper Dill Seasoning, Garlic Powder, Sea Salt & Pepper. Set Aside until the timer goes off for the squash, then place the chicken in the oven south the squash on a different rack. Cook both for 30 minutes.
  4. After the chicken and spaghetti squash are done cooking, let them both cool for 30 minutes to an hour. Place the chicken and squash in the fridge for safety and faster cooling.
  5. When squash is cool enough to handle, take a fork and start running the fork across the inside to release the “spaghetti” and dump contents into a large bowl.
  6. Cut chicken into bite size cubes and add to the bowl with the squash.
  7. Add the rest of the ingredients and stir together and voila!


  • I always get thin sliced chicken breast when available because it absorbs more flavor so the chicken isn’t bland.
  • Always use sea salt when you can. Himalayan Sea Salt can be pricey so I stopped buying it but I started using it again when I realized I can get it much cheaper at Ross Dress For Less and other discount stores.
  • Always use fresh cracked pepper when you can because not only does it have more flavor this but the nutrients and antioxidants content is higher.
  • There are many ways to cut a spaghetti squash. Find what works best for you and please watch one of the many videos on you tube so you don’t hurt yourself! Here’s a couple of videos:

This has several great suggestions!

This is how I do it except I don’t cook it in water anymore. However, cooking it in water is quicker unless you want your squash on the dryer side like me because whatever sauce I’m putting on it is liquid enough and I don’t want it watered down. 😉

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