Balsamic Chicken Butternut Squash Noodle Bowls
Grilled balsamic chicken and roasted butternut squash noodles are topped with a pomegranate apple arugula salad in this healthy, gluten free bowl recipe!
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
Calories 804kcal (40%)Carbohydrates 65g (22%)Protein 34g (68%)Fat 50g (77%)Saturated Fat 11g (55%)Cholesterol 85mg (28%)Sodium 394mg (16%)Potassium 2125mg (61%)Fiber 12g (48%)Sugar 23g (26%)Vitamin A 41023mg (820%)Vitamin C 92mg (112%)Calcium 353mg (35%)Iron 4mg (22%)
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