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Balsamic Chicken & Butternut Squash Noodle Bowls
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Grilled balsamic chicken & roasted butternut squash noodles are topped with a pomegranate apple arugula salad in this healthy, gluten free bowl recipe!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
2
bowls
Calories
804
Author
Whitney Bond
Ingredients
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
pecans
chopped
¼
cup
Litehouse Simply Artisan 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 tbsp Litehouse Organic Balsamic Dressing.
Place in the oven and roast for 12-15 minutes.
While the butternut squash noodles 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 would like, toss some blue cheese crumbles on top.
Video
Nutrition
Calories:
804
kcal
|
Carbohydrates:
65
g
|
Protein:
34
g
|
Fat:
50
g
|
Saturated Fat:
11
g
|
Cholesterol:
85
mg
|
Sodium:
394
mg
|
Potassium:
2125
mg
|
Fiber:
12
g
|
Sugar:
23
g
|
Vitamin A:
41023
mg
|
Vitamin C:
92
mg
|
Calcium:
353
mg
|
Iron:
4
mg