Butternut Squash Noodle Bowls with Southwest Grilled Chicken and Creamy Avocado Sauce
Prep time
Cook time
Total time
Serves: 4 bowls
Creamy Avocado Sauce
  • 1 avocado, peeled and pitted
  • Juice of 1 lime
  • ¼ cup unsweetened coconut or almond milk
  • 1 clove garlic
  • ¼ cup nonfat greek yogurt (sour cream would work too)
  • Salt and pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon ground chipotle pepper (optional)
  • ½ teaspoon onion powder
  • 2 teaspoons olive oil
  • 1 pound uncooked boneless skinless chicken breasts (4 breasts)
  • 1 teaspoon olive oil
  • 20 ounces butternut squash, spiralized or cut into strands with a mandolin (chopped works too)
  • Salt and pepper
  • ½ cup black beans
Additional Toppings
  1. Avocado sauce: Add all avocado sauce ingredients to a blender, food processor, or Nutribullet.
  2. Blend until the sauce reaches a creamy consistency.
  3. Give it a taste and add salt and pepper if needed.
  4. Place the sauce in the refrigerator.
  5. Grill the chicken: Heat the grill.
  6. Mix together the chili powder, cumin, salt, chipotle pepper and onion powder in a small bowl.
  7. Rub the 2 teaspoons of olive oil over the chicken breasts.
  8. Sprinkle both sides of each chicken breast with the seasoning mix.
  9. Place the chicken breasts on the hot grill and cook for about 7-8 minutes on each side.
  10. When cooking is complete, let the chicken rest for 5-10 minutes. Then, slice into strips or small chunks.
  11. Prepare the noodles: Heat oil in a sauté pan over medium heat.
  12. Once heated, add in the noodles. Add a dash of salt and pepper and toss to evenly coat.
  13. Cook the noodles covered for about 8-10 minutes, giving them a quick stir 1-2 times. Cook until the noodles are tender, but still hold their shape.
  14. Add in the beans at the last minute and toss it all together to combine.
  15. Assemble the bowls: Divide the noodle mixture among 4 bowls.
  16. Top each noodle bowl with about 2 ½ tablespoons of avocado sauce, a sliced chicken breast, pineapple cucumber salsa and chopped cilantro.
Serving size: 1 bowl
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 321 Fat: 15.7g Carb: 23.8g Fiber: 9.6g Protein: 25.7g Sugar 4.1g Sodium: 1277mg
Recipe by Destination Delish at https://www.destinationdelish.com/southwest-grilled-chicken-and-squash-noodle-bowls/