Chicken with Green Peppers and Pineapple Salsa over Spaghetti Squash

3 oz chicken breast, cut into pieces or used whole - 3P
Mexican seasoning (or taco seasoning)
1 tsp olive oil - 3F
2 cups green pepper, chopped - 1C
1/2 cup Paul Newman's Pineapple Salsa - 1C
1 cup Spaghetti Squash - 1C

Season the chicken and saute in olive oil until cooked. Add the green pepper, saute until tender. Add the salsa, cook until heated through. Cook spaghetti squash and place 1 cup of the shreds on a plate, top with the chicken mixture, and enjoy!
This recipe is a 3 block recipe