Balsamic Chicken & Butternut Squash Noodle Bowls
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Grilled balsamic chicken and roasted butternut squash noodles are topped with a pomegranate apple arugula salad in this healthy, gluten free bowl recipe!
Today’s post is sponsored by my friends at Litehouse!
The leaves are changing colors, the temperatures are dropping and I’m trading in zucchini noodles for butternut squash noodles. Yes, it’s true, fall has officially arrived!
With the huge popularity of these Bruschetta Grilled Chicken Zoodle Bowls over the summer (the video has been viewed over 6.1 MILLION times on Facebook!), I decided to autumn-ize (a totally made up term!) the bowl for fall.
Have you ever made butternut squash noodles? They’re as easy to make as zoodles, they just take a few more minutes to cook, and as a huge butternut squash fan, I’m super excited about these veggie noodles for fall. If zucchini noodles are called “zoodles”, should we call butternut squash noodles “boodles”, just a thought!
To top the butternut squash noodles, I marinated chicken breasts in balsamic vinaigrette dressing. To finish off the bowls, I tossed more of the balsamic vinaigrette dressing with arugula, pomegranate seeds, apples and pecans to make a bright and delicious fall salad that pairs perfectly with the butternut squash noodles and grilled balsamic chicken.
These Balsamic Chicken Butternut Squash Noodle Bowls are so flavorful and delicious, while also remaining healthy and gluten-free. They’re great for meal prep or an easy weeknight dinner!
Ingredients
- 1 butternut squash (spiralized)
- 8 tablespoons balsamic vinaigrette dressing (divided)
- 2 boneless, skinless chicken breasts
- 4 cups fresh arugula
- ¼ cup pomegranate perils
- 1 apple (diced)
- ¼ cup chopped pecans
- ¼ cup blue cheese crumbles (optional topping)
Preheat the oven to 400°F.
Use a large vegetable peeler to peel the butternut squash. Cut the large end off of the butternut squash that contains the seeds.
Note: You can discard the seeds and dice this end of the squash to use in other recipes. I roasted this part of the squash to make this Butternut Squash Spinach Kale Salad.
Place the butternut squash in a spiralizer and use the blade with the largest holes to spiralize the butternut squash.
Place the spiralized butternut squash on a baking sheet. Toss them with 2 tablespoons of balsamic vinaigrette dressing.
Place in the oven and roast for 12-15 minutes.
While the butternut squash noodles are roasting, toss the chicken with 4 tablespoons balsamic vinaigrette dressing.
Grill for 10-12 minutes per side. Let rest for 5-10 minutes, then slice.
Toss the arugula with the remaining 2 tablespoons balsamic vinaigrette dressing, pomegranates, diced apple and pecans.
Divide the butternut squash noodles between two bowls. Place the grilled chicken on top of the butternut squash. Top the bowls with the arugula salad.
If you’re all about that cheese life, like I am, toss some blue cheese crumbles on top.
Balsamic Chicken Butternut Squash Noodle Bowls
Video
Ingredients
- 1 butternut squash, spiralized
- 8 tablespoons balsamic vinaigrette dressing, divided
- 2 boneless, skinless chicken breasts
- 4 cups fresh arugula
- ¼ cup pomegranate perils
- 1 apple, diced
- ¼ cup pecans, chopped
- ¼ cup blue cheese crumbles, optional topping
Instructions
- Preheat the oven to 400°F.
- Use a large vegetable peeler to peel the butternut squash.
- Cut the large end off of the butternut squash that contains the seeds.
- Place the butternut squash in a spiralizer and use the blade with the largest holes to spiralize the butternut squash.
- Place the spiralized butternut squash on a baking sheet and toss with 2 tablespoons balsamic vinaigrette dressing.
- Place in the oven and roast for 12-15 minutes.
- While the butternut squash noodles are roasting, toss the chicken with 4 tablespoons balsamic vinaigrette dressing.
- Grill for 10-12 minutes per side, let rest for 5-10 minutes, then slice.
- Toss the arugula with the remaining 2 tablespoons balsamic vinaigrette dressing., pomegranates, diced apple and pecans.
- Divide the butternut squash noodles between two bowls. Place the grilled chicken on top of the butternut squash.
- Top the bowls with the arugula salad. If you would like, toss some blue cheese crumbles on top.
Nutrition Facts
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