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Low Carb Air Fryer Chicken and Parmesan Butternut Squash Noodles
An air fryer is a great way to make delicious food quick, easy and full of flavor. The chicken breasts are basted with a smoked paprika, garlic and olive oil and then roasted to perfection. Once the chicken is cooked, the butternut squash noodles are cooked immediately after the while the chicken is resting so you will have a wonderful meal done in no time.
How to Make It
Step 1
Prepare the butternut squash noodles by removing the top of a butternut squash and peeling it. Remove the bulbous end with the seeds as you cannot make noodles out of this section. Using the fine shred on a spiralizer, make noodles using the top portion of the butternut squash. Weigh out 225 g and set aside (3 cups).
Step 2
Place chicken breasts in the basket of an air fryer. Combine the 1 ½ tbsp olive oil, kosher salt, smoked paprika and garlic powder together in a small bowl. Brush this mixture over both sides of the chicken. Set the fryer to 350 F for 15 minutes. Flip the chicken after the time has elapsed and add another 6-7 minutes until the chicken reaches 165 F internal temperature. Remove the chicken to a cutting board to rest.
Step 3
Place the butternut squash noodles in the basket of the air fryer. You do not need to wash the air fryer after cooking the chicken as it adds flavor to the noodles. Set it to 375 F for 3 minutes. The noodles should be al dente, but cooked. Sprinkle them with a pinch of salt and add the remaining olive oil, parmesan and parsley to them. Serve with the chicken breasts sliced on the side.
Ingredients
- Chicken Breast Boneless Skinless Raw – 16 oz
- Extra Virgin Olive Oil – 1-½ tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Coarse Kosher Salt by Morton – 1 tsp
- Garlic Powder – ½ teaspoon
- Butternut Squash Noodles by Asda – 225 gram
- Extra Virgin Olive Oil – 1-½ tablespoon
- Parmesan Cheese, Dry (grated) – 1 tablespoon
- Parsley – 1 teaspoon, chopped
