Spaghetti with Broccoli and Baked Chicken Thighs
A wholesome, gluten-free meal that beautifully marries al dente spaghetti, tender broccoli florets, and succulent baked chicken thighs, perfect for family gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 8 oz spaghetti (ensure it’s certified gluten-free)
- 2 cups broccoli florets
- 4 chicken thighs
- 1 cup shredded light cheese (e.g., mozzarella or cheddar)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken thighs with olive oil, garlic, salt, pepper, and Italian seasoning. Place on a baking sheet and bake for 25-30 minutes or until fully cooked.
- Meanwhile, cook the spaghetti according to package instructions. Add broccoli florets to the pot during the last 3-4 minutes of cooking. Drain and set aside.
- In a large mixing bowl, combine the drained spaghetti and broccoli with the shredded light cheese.
- Serve the baked chicken thighs on top of the cheesy spaghetti and broccoli mixture. Enjoy!
Notes
For the best results, use dedicated gluten-free utensils to avoid cross-contamination.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg