BBQ Shredded Chicken and Squash Noodle Bowls with Avocado-Cilantro Mash
Try this BBQ Shredded Chicken and Squash Noodle Bowls with Avocado-Cilantro Mash recipe.
Try this BBQ Shredded Chicken and Squash Noodle Bowls with Avocado-Cilantro Mash recipe.
- 1 garlic clove minced
- salt and pepper to taste
- 1 pinch red pepper flakes
- for the chicken:
- for the pasta:
- 1/2 ablespoon extra virgin olive oil
- 1 tablespoon chopped cilantro
- 1/2 ound boneless skinless chicken breast
- 1/4 up favorite bbq sauce (i use tessemae’s matty’s bbq s
- 2 medium yellow patty pan squashes blade d, noodles trimmed
- for the avocado mash:
- 1 avocado, peeled pitted insides cubed and lightly mashed with a fork
- 1 tablespoon freshly squeezed lime juice
- Carbohydrate 1.34573204050595 g
- Cholesterol 0 mg
- Fat 0.0770228573391575 g
- Fiber 0.165386175438701 g
- Protein 0.174039538430866 g
- Saturated Fat 0.0139591149353182 g
- Serving Size 1 1 Serving (10g)
- Sodium 37.4144807673825 mg
- Sugar 1.18034586506725 g
- Trans Fat 0.0154875934532122 g
- Calories 5 calories
Step-by-step
- Place the chicken breast into a medium saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. Transfer the chicken to a bowl and then shred the chicken, using two forks. Transfer the shredded chicken to a medium mixing bowl.
- While the chicken is cooking, combine all of the ingredients for the avocado mash into a bowl and mix together until avocado is chunky-smooth. Season with salt and pepper and set aside.
- A few minutes before the chicken is done, place a small pot over medium heat and add in the BBQ sauce, cooking until heated through, about 2 minutes.
- Pour the heated BBQ sauce into the bowl with the chicken and stir until chicken is coated in the sauce. Set aside.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the squash noodles and cook for 2-3 minutes or until al dente (or cooked to your preference.)
- Plate the squash noodles into two bowls and top with chicken and avocado mash.
Poaching chicken breasts in barely simmering water rather than a rolling boil prevents the exterior from seizing before the center cooks through. This gentle thermal transfer yields meat that shreds easily with two forks without becoming stringy or dry. Managing parallel tasks in the kitchen requires precise sequencing; preparing the avocado mash while the poultry poaches utilizes downtime efficiently, though avocados oxidize rapidly, so incorporating the lime juice immediately is essential to preserve the bright green pigment. Yellow patty pan squash yields ribbons that release significantly more moisture than standard wheat pasta when subjected to heat. Searing these vegetable noodles in a hot skillet with extra virgin olive oil for precisely two to three minutes evaporates excess surface liquid and maintains a crisp-tender bite rather than a soggy texture. Leftover components can be stored separately in airtight containers for up to two days, though the avocado component requires a tight plastic film pressed directly onto the surface to block ambient oxygen. Reheating the barbecue sauce separately before coating the shredded poultry ensures the meat absorbs the condiment evenly without cooling down the surrounding ingredients. Garlic and red pepper flakes demand constant attention in the hot oil, as minced allium solids burn within forty-five seconds and impart a bitter compound that ruins the pan drippings. Adjusting the heat level downward immediately after adding the squash prevents scorching while still allowing the moisture to cook off completely.
