Greek Chicken Kebobs with Spiralized Butternut Squash

Updated at: Thu, 21 Nov 2024 09:53:38 GMT

Step 1

In a plastic baggie, place the chicken tenders and Greek dressing. Store in the fridge overnight.

Step 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.

Step 3

Place the avocado oil in a pan over medium-high heat and sauté the spiralized squash, tossing frequently with tongs.

Step 4

Add the minced garlic and continue to cook, tossing frequently, for 7 – 10 minutes until softened.

Step 5

Place the artichoke hearts in a grill pan with 1 tablespoon avocado oil and cook for 5 – 7 minutes until they’re browned.

Step 6

Transfer the artichoke hearts to a bowl and set aside.

Step 7

Wipe out the grill pan.

Step 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.

Step 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.

Step 10

Add the garlic, pine nuts (almonds work too), and sea salt.

Step 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.

Step 12

Plate the squash noodles. Top with a dollop of the sun-dried tomato pesto, some browned artichokes, and a few skewers of chicken.

Step 13

Sprinkle with some chopped parsley and enjoy!

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