Pan Seared Chicken and Spiralized Butternut Squash



With spring in the air, there is no more hiding behind big sweaters and winter coats. As someone who spent many winters in hibernation, nothing makes you feel bikini ready like chicken and veggies after a winter long Netflix binge.

I have pasta/fried chicken eater’s remorse, so if theres a guilt free substitute out there, I am all for it! Spiralized veggies are the best substitute

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First, use a spiralizer or peeler to create “noodles”, wrap in paper towel and set aside

let the chicken sit on the counter for 15 minutes and pat dry

Mince cloves of garlic

finely chop 1/2 the onion

chop mushrooms thinly

next, heat a medium size pan on medium high with a thin layer of olive oil

Add minced garlic and onion to pan cook 2 minutes

While the chicken is waiting, heat a thin layer of olive oil on medium high in a separate pan

Rub both sides of the chicken with salt and pepper

Cook skin side down first for 4-5 minutes depending on the thickness

Flip and cook underside of chicken for 3-4 minutes

add in trumpet mushrooms for 4-5 minutes or until browned

add in spinach and cook until wilted

Lastly, turn down heat to medium and add in “noodles” cook 4 minutes OR microwave noodles with a damp paper towel for 4 minutes

Try it out and let me know how it goes!




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