Grilled balsamic chicken & 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 Litehouse & features affiliate links to some of my favorite kitchen products that helped me make this delicious recipe!
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 4 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 and I’m supper 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 boodles (lol!), I marinated chicken breasts in my favorite Litehouse Organic Balsamic Dressing. It’s so delicious and it’s the perfect balsamic chicken marinade!
To finish off the bowls, I tossed the Litehouse Organic Balsamic Vinaigrette 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!
- 1 butternut squash (spiralized)
- 8 tbsp Litehouse Organic Balsamic Dressing (divided)
- 2 boneless, skinless chicken breasts
- 4 cups fresh arugula
- ¼ cup pomegranate perils
- 1 apple (diced)
- ¼ cup chopped pecans
- ¼ cup Litehouse Simply Artisan 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.
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 and toss with 2 tbsp Litehouse Organic Balsamic Dressing.
Place in the oven and roast for 12-15 minutes.
While the “boodles” are roasting, toss the chicken with 4 tbsp Litehouse Organic Balsamic Dressing.
Grill for 10-12 minutes per side. Let rest for 5-10 minutes, then slice.
Toss the arugula with the remaining 2 tbsp Litehouse Organic Balsamic 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!
Run to your local grocery store now and grab a bottle of Litehouse Organic Balsamic Vinaigrette in the refrigerated produce section, so you can make these bowls for dinner tonight!
BONUS: In celebration of September being Organic Harvest Month, Litehouse Organic dressings are on sale through the end of September, so go stock up now to make these Balsamic Chicken Bowls throughout the fall!
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