Moroccan Style Chicken With Butternut Squash Noodles

This Moroccan-inspired dish is a flavorful fusion of tender chicken, roasted butternut squash noodles, and a fresh, herby sauce. The aromatic spices in the chicken marinade blend perfectly with the natural sweetness of the squash, creating a well-rounded and satisfying meal that’s both healthy and delicious.

Ready Time

2 hrs

Yields

4 servings

Ingredients

For the chicken:
1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1/4 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the squash noodles:
1 large butternut squash (about 2 pounds)
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
For the sauce:
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt, black pepper, and cayenne pepper.

Add the chicken pieces to the bowl and mix until they’re fully coated with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

While the chicken is marinating, peel the butternut squash and use a spiralizer or a vegetable peeler to create long, noodle-like strands.

Place the squash noodles in a bowl and drizzle with olive oil.

Toss to combine and season with salt and pepper to taste.

Line a baking sheet with parchment paper and spread the squash noodles out in a single layer.

Roast in the preheated oven for about 20-25 minutes, or until the noodles are tender and lightly caramelized.

Remove the chicken from the marinade, letting any excess liquid drip off.

Place the chicken on a baking sheet lined with parchment paper and bake in the oven for about 20-25 minutes, or until cooked through.

While the chicken and squash are cooking, prepare the sauce.

In a small bowl, combine the chopped cilantro, parsley, lemon juice, olive oil, salt, and black pepper.

Stir to combine.

Once the chicken is done, let it rest for a few minutes before slicing it into thin strips.

Divide the roasted squash noodles among four plates, then top each plate with sliced chicken.

Drizzle the cilantro sauce over the top and serve hot.

Notes

Here are my notes on this recipe: Make sure to plan ahead, as the chicken needs to marinate for at least 30 minutes, and ideally up to 2 hours. If using chicken breast, it might be a good idea to pound it to an even thickness to ensure even cooking.

Don’t overcrowd the baking sheet with the squash noodles, as they need room to roast evenly.

To get the most tender squash noodles, try to get them to a similar thickness, so they roast uniformly. You can adjust the level of heat in the recipe by adding more or less cayenne pepper, depending on your taste.

If you don’t have a spiralizer, you can use a vegetable peeler to create the noodle-like strands from the butternut squash.

The cilantro sauce can be made ahead of time and refrigerated for up to a day, but it’s best fresh. To make this recipe more substantial, you could add some sautéed spinach or roasted vegetables on the side.

This dish would also be great with some crusty bread or over a bed of quinoa or couscous.