Honey Lemon Chicken Butternut Squash Pasta

Honey lemon pasta sounds like it would be a heavy and decadent dish, but when you use butternut squash noodles and a simple and light marinade, you’re actually in for a healthy treat. This dish is filled with disease-fighting nutrients, whether it’s the antioxidants in the butternut squash, the vitamin C in the lemon, or the antibacterial properties of honey. Make sure you marinate the chicken 30 minutes to an hour before you want to start cooking to maximize its flavor, but if you are short on time, even 10–15 minutes will work.

Serves 2

1⁄2 pound free-range boneless, skinless chicken breasts

2 tablespoons wild raw honey

2 tablespoons lemon juice

1⁄2 teaspoon thyme

1⁄2 teaspoon garlic powder

1⁄2 teaspoon cumin

1 large butternut squash

1 tablespoon extra-virgin olive oil

1. Slice chicken breasts into strips and then cut the strips in half. Lay the strips flat in a baking dish. In a small bowl, combine honey, lemon juice, thyme, garlic powder, and cumin until evenly blended. Reserve 2 tablespoons. Pour remaining mixture over the chicken breasts. Cover and refrigerate for 30–60 minutes.
2. Preheat oven to 425°F. Cut the bulbous end off your butternut squash and set aside. You will only be using the longer end to spiralize. Peel butternut squash until the top, tough surface is completely removed; then slice in half crosswise and cut off both ends. Spiralize using a small-noodle blade. Place noodles on an aluminum-foil-lined baking sheet and drizzle with olive oil. Roast noodles for 10–12 minutes.
3. When squash is finished, remove from oven and lower temperature to 350°F. Place chicken in the oven and bake for 30 minutes. Add chicken to noodles, tossing with the reserved marinade. Top with extra thyme if desired. Serve warm.