Squash Noodles with Chicken, Feta, and Spinach

It’s time for another spiralizer recipe!

Instead of using zucchini or cucumbers, I branched out to yellow squash this time. (I know, it’s not a huge jump from zucchini, but it’s still new and different!) I used the shredder blade to make squash noodles. I packed in flavor (and also nutrients) by serving the noodles with chicken, spinach, and feta.

My inspiration came from this great recipe on inspiralized.com. I added a little bit and swapped the zucchini out for the yellow squash. Overall, I was very satisfied with this meal. It’s a great one-pot meal; you have your protein, veggies, and “starch” (aka squash noodles) all in one pot, making clean up super simple.

Start with the chicken and other veggies…

Slice up a package of chicken breast cutlets.

Season the slices on one side with some s&p. (Don’t worry about the other side; you can season that once it’s in the skillet.)

Season the same side liberally with garlic powder.

Sprinkle a little crushed red pepper flake on top of the chicken slices. (Use as much or as little as you’d like, depending on how much heat you prefer!)

Heat a skillet over medium-high heat.
Add some EVOO.

Finely chop ½ of an onion.

Add the onion to the skillet.

Stir and cook until translucent, about 5 minutes.

Place the chicken in the skillet, seasoned side down.

Season the other side on the chicken with some more s&p, garlic powder, and red pepper flake.

Cook, stirring occasionally, until the chicken is cooked through (about 10 minutes total).

While the chicken cooks, spiralize 4 yellows squash through the shredder blade.

Add the squash noodles to the skillet.

Give a little stir.

Add a whole bag of spinach.

Gently toss to combine the spinach and squash.

Season with a little more s&p, garlic powder, and red pepper flake.

Squeeze in the juice from half of a lemon.

Cook for a few more minutes, until the spinach has wilted and the noodles have softened.

Plate the noodles and chicken.

Top with crumbled feta to add a salty bite.

Enjoy!

*If you like this recipe, you may also want to try: Zucchini Spaghetti and Meatballs and Garlicky Shrimp with Zucchini Noodles.

One Year Ago: Mexican Turkey Burgers with Guacamole

Two Years Ago: Slow Cooker Salsa Verde Steak Lettuce Wraps

Three Years Ago: Capellini with Tomato and Peas

Squash Noodles with Chicken, Feta, and Spinach (serves 4)

INGREDIENTS:

2 tablespoons extra virgin olive oil
½ of an onion, finely chopped
1 package boneless, skinless chicken breast cutlets, cut into strips
salt
freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flake, divided
4 yellow squash, spiralized through the shredder blade
1 bag spinach
juice from ½ of a lemon
½ cup crumbled feta, divided

DIRECTIONS:

Heat the olive oil in a large skillet over medium-high heat.
Add the onion.
Cook for 5 minutes, or until the onion begins to become translucent.
Season the chicken strips on one side with salt, pepper, half of the garlic powder, and half of the red pepper flake.
Add the chicken to the skillet seasoned side down.
Season the other side of the chicken with more salt, pepper, and the remaining garlic powder and red pepper flake.
Cook until the chicken is golden brown, flipping once, about 10 minutes.
Add the squash noodles followed by the spinach.
Toss to combine.
Season with more salt, pepper, garlic powder, and red pepper flake to taste.
Squeeze in the lemon juice.
Cook until the squash noodles have softened and the spinach has wilted, about 5 minutes.
Top with some of the feta when serving.