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Recipe

Greek Chicken Kebobs with Spiralized Butternut Squash

These Spiralized Butternut Squash Noodles with Greek Chicken Kebobs are such an easy and delicious weeknight meal! Whole 30, paleo, low carb + gluten free!

Prep: 20Cook: 20Total: 40

Ingredients

  • 1 lb. chicken breast tenders
  • ½ cup Primal Kitchen Greek dressing
  • 1 neck butternut squash, peeled and spiralized (blade C)
  • 2 tablespoons avocado oil
  • 2 garlic cloves, minced
  • 14 oz. can artichoke hearts, drained (I got ones cut in quarters)
  • 1 tablespoon avocado oil
  • 8 oz. jar of sun dried tomatoes
  • 1 garlic clove
  • ¼ cup pine nuts (or almonds)
  • ¼ teaspoon sea salt
  • handful of parsley, chopped

Instructions

  1. In a plastic baggie, place the chicken tenders and Greek dressing. Store in the fridge overnight.
  2. 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.
  3. Place the avocado oil in a pan over medium-high heat and sauté the spiralized squash, tossing frequently with tongs.
  4. Add the minced garlic and continue to cook, tossing frequently, for 7 – 10 minutes until softened.
  5. Place the artichoke hearts in a grill pan with 1 tablespoon avocado oil and cook for 5 – 7 minutes until they’re browned.
  6. Transfer the artichoke hearts to a bowl and set aside.
  7. Wipe out the grill pan.
  8. 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.
  9. 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.
  10. Add the garlic, pine nuts (almonds work too), and sea salt.
  11. Process again for 30 seconds to combine everything. Use a rubber spatula to scrape down the sides and process again for another 5 seconds.
  12. Plate the squash noodles. Top with a dollop of the sun-dried tomato pesto, some browned artichokes, and a few skewers of chicken.
  13. Sprinkle with some chopped parsley and enjoy!

Tips

  • Per serving: Calories 373; Fat 15.8g (Sat 1.8g); Protein 29.4g; Carb 33.0g (net carb 23.4g); Fiber 9.6g; Sodium 819mg

Nutrition Info:

  • Serving Size: 4
© The Toasted Pine Nut