Balsamic Chicken with Butternut Squash Noodles

Grilled balsamic chicken and roasted butternut squash noodles are topped with a pomegranate apple arugula salad in this healthy, gluten free bowl recipe!

Today’s post is sponsored by my friends at Litehouse!

Autumn is the perfect time to swap light summer zoodles for heartier roasted butternut squash noodles. This bowl balances warm, caramelized squash and grilled balsamic chicken with a bright pomegranate-apple arugula salad for contrast in flavor and texture. The result is a healthy, naturally gluten-free meal that feels indulgent but is simple to prepare—great for meal prep or a cozy weeknight dinner.

Butternut squash noodles are as straightforward to make as zucchini noodles; they just need a few more minutes in the oven to soften and develop sweet, roasted notes. The chicken marinates in balsamic vinaigrette for tang and depth, while the salad—tossed with the same dressing—brings freshness, crunch and a hint of tartness from pomegranate seeds and apple. Toasted pecans add richness, and a sprinkle of blue cheese is optional for a savory finish.

Ingredients

• 1 butternut squash, spiralized
• 8 tablespoons balsamic vinaigrette dressing, divided
• 2 boneless, skinless chicken breasts
• 4 cups fresh arugula
• 1/4 cup pomegranate seeds
• 1 apple, diced
• 1/4 cup chopped pecans
• 1/4 cup blue cheese crumbles (optional)

Preheat the oven to 400°F. Peel the butternut squash with a large vegetable peeler and cut off the seeded end. The seeded end can be saved and roasted separately for another dish if you like. Use a spiralizer with the largest blade to make long butternut noodles.

Spread the spiralized butternut squash on a baking sheet and toss with 2 tablespoons of balsamic vinaigrette to coat. Roast the noodles for 12–15 minutes, stirring once, until they are tender and starting to brown around the edges.

While the squash roasts, place the chicken breasts in a shallow bowl and toss with 4 tablespoons of balsamic vinaigrette. Let the chicken marinate briefly while the oven heats and the squash begins to roast. Grill the chicken over medium-high heat for about 10–12 minutes per side, depending on thickness, until cooked through. Allow the chicken to rest for a few minutes before slicing to retain juices.

Toss the arugula with the remaining 2 tablespoons of balsamic vinaigrette, then fold in the pomegranate seeds, diced apple and chopped pecans. The salad adds crispness and a refreshing tart-sweet counterpoint to the warm squash and savory chicken.

Instructions

1. Preheat oven to 400°F and prepare the butternut squash by peeling and spiralizing.
2. Spread squash noodles on a baking sheet and toss with 2 tablespoons balsamic vinaigrette. Roast for 12–15 minutes until tender and slightly browned.
3. While squash roasts, marinate chicken with 4 tablespoons balsamic vinaigrette.
4. Grill chicken 10–12 minutes per side, or until cooked through. Let rest, then slice.
5. Combine arugula, pomegranate seeds, diced apple and chopped pecans; toss with remaining 2 tablespoons balsamic vinaigrette.
6. Divide roasted butternut noodles between bowls, top with sliced grilled chicken, then add the arugula salad.
7. Finish with blue cheese crumbles if desired and serve warm.

Notes and Tips

• If you don’t have a spiralizer, you can buy pre-spiralized squash or use a julienne peeler to create long strands.
• Roast the seeded end of the squash separately for use in salads or soups to minimize waste.
• Adjust the amount of dressing to taste; balsamic vinaigrette can be swapped for a lighter dressing if preferred.
• For meal prep, store components separately: squash and chicken can be refrigerated and the salad kept undressed until ready to serve to preserve texture.

Nutrition Facts (per recipe)

This Balsamic Chicken Butternut Squash Noodle Bowl combines comforting roasted vegetables with bright, seasonal salad flavors for a balanced, satisfying meal. It’s naturally gluten-free, full of color and texture, and easy to adapt to your pantry or preferences—perfect for fall evenings when you want something wholesome without a lot of fuss.