1 SERVING | 10 MINUTES

MACROS

Chicken: carbs - 20g | fiber - 11g | fat - 42g | protein - 27g

Tuna: carbs - 8g | fiber - 5g | fat - 23g | protein - 27g

INGREDIENTS

1 hard boiled egg

4 ounces rotisserie chicken OR 3 ounces canned tuna

1 large dill pickle, chopped

1 celery stalk, chopped

1 teaspoon yellow mustard

1 tablespoon olive oil mayo

lemon juice, to taste

Himalayan pink salt, to taste

lemon pepper, to taste

onion powder, to taste

1 avocado

COMBINE all ingredients (except avocado) in large bowl.

CUT avocado in half and remove pit.

SPOON chicken/tuna salad into the avocado halves.

ENJOY!

INSTRUCTIONS

PREHEAT oven to 400°F.

CUT spaghetti squash into halves or quarters and place in baking dish.

BAKE spaghetti squash for 30–45 minutes.

SHRED spaghetti squash with a fork and add to large bowl.

ADD pesto to the spaghetti squash and combine.

TOP with chicken and serve hot.

ENJOY!

Tip: To save time, use rotisserie chicken!