Butternut Squash & Chicken Pad Thai

Shannon Slabaugh
Shannon Slabaugh

Sweet, savory, and a kick of spice, this butternut squash and chicken pad thai is the perfect meal! Loaded with protein and vitamin A, this meal is a great way to hit your macronutrients goal while still getting a variety of micronutrients! Better yet, it only takes about 5 minutes to make! 

Simplify this recipe with the use of Trifecta A La Carte items:



Recipe,Butternut Squash & Chicken Pad Thai,
recipe image

Butternut Squash & Chicken Pad Thai

Cook time: 05 min
Prep time: 05 min
Yield: 2
Print Recipe


Deliciously sweet and savory, this butternut squash and chicken pad thai is a great substitute for a dish commonly prepared in restaurants. Filled with macro and micronutrients, this is a great balanced meal to add to your weekly favorites. 


  • 1 4oz Trifecta Chicken Breast
  • 1 1/2 Cup of Butternut Squash Cubes
  • 2 Eggs
  • 2oz of Brown Rice Pad Thai Noodles
  • 1 Tbsp of Fish Sauce
  • 2 Tbsp of Teriyaki Sauce
  • 1 Tbsp of Sriracha
  • 1 Tbsp of Garlic
  • 1 serving of fresh bean sprouts
  • Fresh Cilantro to top
  • Red Pepper flakes to top


  1. First, cook the Pad Thai noodles. When soft, drain and set off to the side.
  2. Heat up the butternut squash in the microwave. Cook for 3-5 minutes or until the squash softens.
  3. In a skillet, add the garlic, Trifecta chicken, and butternut squash. Cut up the chicken in the skillet and heat until golden.
  4. Scramble the eggs in the skillet. Add the pad thai to the skillet. Add the fish sauce, teriyaki sauce, and sriracha.
  5. Add the bean sprouts. Cook for an additional 2-3 minutes or until golden brown.
  6. Top with red pepper flakes and cilantro.

Nutrition facts

serves 2
Calories Per Serving: 328
% Daily Value
11% Total Fat 7g
60% Cholesterol 186mg
50% Sodium 1301mg
20% Total Carbohydrate 35g
Sugars 5.5g
23% Protein 28.5g
231% Vitamin A 231
38% Vitamin C 38

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