Ingredients
Scale
Chicken
- 2–3 Chicken breast cut in to 1 inch cubes (I used about 2lbs)
- ¼ tsp dried oregano
- Salt/pepper to taste
Butternut Squash Noodles
- 1 2-3 lb butternut squash (You will be using the top/skinny part only)
- 1 Tablespoon chopped fresh cilantro
- ¼ tsp dried oregano
- Salt/pepper to taste
- 1–2 Tablespoon coconut or olive oil
Brussels sprouts
- 10–15 Brussels sprouts (2 ½ cups thinly sliced)
- 1 cup diced onion
- Salt/pepper to taste
Pesto
- 1 cup packed spinach
- 2 cups packed cilantro (stems and leaves)
- 1 garlic clove
- 1 tsp raw honey
- 2 Tablespoons lemon juice
- ¼ tsp dried oregano
- Salt/pepper to taste
Toppings
- Guacamole
- Diced pineapple
Instructions
- Preheat the oven to 375. While the oven is preheating take the butternut squash and cut of the “neck” and leave the bottom bulb.
- Peal the neck of the squash and then cut in half so it can fit in the spiralizer. Use the smallest noodle attachment and run the squash through.
- Toss the squash noodles in some oil (I prefer coconut) and sprinkle with the salt, pepper, oregano, and fresh cilantro.
- Place the noodles on the pan and roast for about 15 minutes.
- While the squash is cooking slice up your brussel sprouts and chop the onion.
- Heat a pan on medium-high heat and sauté them until onions are translucent and the greens are tender. It should take about 5-8 minutes.
- Pull out another fry pan and heat some oil on medium high heat. While the oil is heating up take the chicken breast and cube in to bite size/ 1 inch pieces.
- Sprinkle the chicken with salt, pepper and oregano. Place the chicken in the pan and cook on both sides until done.
- While the chicken is cooking combine all of your pesto ingredients in to a blender or food processor and puree until it resemble a dressing/pesto consistency.
- Once everything is finished layer your plate with the brussel sprouts, squash noodles and chicken. Add the guacamole and pineapple toppings if desired!
Nutrition
- Serving Size: 2