Butternut Squash Noodles with Greek Chicken Kebobs

January is almost over, and I know SO many of you are rocking whole30 or just generally trying to stay on track for the new year. I thought it would be fun to make a really yummy spiralized dish that is whole30 compliant, super tasty, and super easy to throw together.

PLUS, I got a new spiralizer and am using every excuse to whip it out and make adorable and twirly veggie noodles. I’m taking a break from the typical zoodles and sweet poatoodles to bring you some butternut squashoodles… too much?

The truth is, I had WAY too much fun with this recipe. The flavor combo was so delicious, light, and refreshing. I can totally see this being an easy eat immediately meal, or one made ahead for a week of yummy lunches. Either way, I know you guys will love it! Even my kids were digging the chicken, so you know that’s the ultimate test 🙂

So let’s make some Greek Chicken Kebobs with Spiralized Butternut Squash!!

In a plastic baggie, place the chicken tenders and 1/2 cup of Primal Kitchen’s Greek dressing. Store in the fridge overnight. You’re probably fine just doing it for a few hours, if you want to throw it in a baggie before work. I love doing the overnight marinate because not only does the chicken feel ultra-marinated, but the mental preparation and excitement that is created during that marination period is pretty fun too 🙂

I got all my ingredients from Sprout’s Farmers Market. Sprout’s is now carrying Primal Kitchen’s dressings so I loved that this recipe was a one-stop shop! Check out THIS LINK to get $1.00 your Primal Kitchen purchase at Sprout’s!!

The next day, when you’re ready to make the dish, use a vegetable peeler to peel the outer skin of the butternut squash and spiralize with blade C of your spiralizer (for the smaller noodle).

Place the avocado oil in a pan over medium-high heat and sauté the spiralized squash, tossing frequently with tongs. Add the minced garlic and continue to cook, tossing frequently, for 7 – 10 minutes until softened.

Place the artichoke hearts in a grill pan with 1 tablespoon avocado oil and cook for 5 – 7 minutes until they’re browned. Then, transfer them to a bowl and set aside. Wipe out the grill pan.

Skewer the chicken tenders and place in the grill pan over medium-high heat about 4 minutes per side until there are brown grill marks and the chicken is no longer translucent.

While the chicken is cooking, place the sundried tomatoes (along with the oil from the jar) in a food processor. Process for about 20 seconds to chop everything up. Add the garlic, pine nuts (almonds work too), and sea salt.

Process again for 30 seconds to combine everything. Use a rubber spatula to scrape down the sides and process again for another 5 seconds.

Plate the squash noodles. Top with a dollop of the sun-dried tomato pesto, some browned artichokes, and a few skewers of chicken. Sprinkle with some chopped parsley and enjoy!

Huge thank you to Primal Kitchen for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut! xo