Skillets are everything when it comes to counting macros or eating balanced. They make it so easy to get creative with lots of protein and veggies! And this BBQ Chicken and Butternut Macro-friendly Skillet is exactly that.

I originally made this recipe for the Madeline Moves Tighter Together challenge, and it was so GOOD that I added it to the bonus meals in the back of my cookbook PLANNED. It’s such a quick and easy meal but still super filling (like seriously, it takes me 30 minutes), so I thought it deserved a spot here on the blog too. 

BBQ Chicken and Butternut Macro-Friendly Skillet

What You’ll Need for this BBQ Chicken and Butternut Macro-friendly Skillet: 

  • Butternut squash, peeled and chopped into small squares (380 g)
  • Olive oil (7 g)
  • Garlic, minced (or 2 frozen cubes)
  • Onion, diced (100 g)
  • Kosher salt
  • Cumin
  • Chili powder
  • Paprika
  • Frozen cauliflower florets (453 g, of course, fresh works too!)
  • Rotisserie or other cooked chicken breast chopped (400 g)
  • Corn, fresh or frozen (130 g)
  • Greek cream cheese, or reduced-fat cream cheese (28 g)
  • Nonfat Greek yogurt (95 g)
  • *Kinder no-sugar BBQ sauce (30 g)
  • Gruyere or sharp cheddar cheese, grated (56 g)**
  • Cilantro, chopped

Optional Extras for Toppings

  • Avocado
  • Chopped red onion
  • Cherry tomatoes
  • Shredded lettuce

Dicing Your Butternut Squash: 

Butternut squash is AMAZING, but sometimes cutting it can be intimidating. Of course, you can always buy the precut kind, as long as you don’t leave it too long and have a bag of slimy cubes …gross. 

Easy, macro-friendly skillet to make at home

But don’t worry, cutting butternut squash is easier than you might think! The way that works best for me is to start by peeling it. Then, cut off both the top and bottom ends and cut the squash in half longways. Use an ice cream scoop or spoon to scrape out the seeds. Then, cut each half in half again lengthwise. Finally, cut into strips and then into cubes. And voila, you’ve got the perfect butternut squash cubes for any recipe. 

If you need a visual, here’s a quick reel of me cutting the butternut squash into cubes. 

How to Make BBQ Chicken and Butternut Macro-Friendly Skillet: 

Start by heating a heavy-bottomed pan (I like this Dutch Oven one here) over medium-high heat. Spray with a mist of olive oil spray, add chopped butternut squash, and spray with an additional generous mist. (This was 7 grams for me.)

Cook (covered if you’d like to move it along) for about five to ten minutes, opening often to stir. When they’re starting to get tender, add garlic, onion, and dry seasonings and cook for a minute. Add the frozen cauliflower florets and cook for another ten minutes or until all veggies are as tender as you like. If it’s dry, add a couple of tablespoons of water as you go.

BBQ Chicken and Butternut Macro-Friendly Skillet

Then, add the cooked, chopped chicken, and corn. Combine well and then add your cream cheese and Greek yogurt. Mix well, then smooth the top. Drizzle with 2 Tbsp BBQ sauce and sprinkle with grated gruyere (or sharp cheddar.) Broil for 2-4 minutes until your cheese is melted nicely.

Finally, remove from the oven and sprinkle with chopped cilantro and diced red onion.

Serving Suggestions and Additional Notes: 

We love to eat this BBQ Chicken and Butternut Squash skillet with chopped cherry tomatoes, fresh avocado, additional cilantro, and BBQ sauce on top.  I love mine piled over or under chopped lettuce, and my kids love it over brown rice. Can’t go wrong. 

When it comes to the BBQ sauce for this recipe, you can use your favorite. If you want the macros to match mine, I use Kinder Zero Sugar which I really love. It’s just 5 carbs/2 Tbsp serving and it doesn’t have any weird artificial sweeteners or anything. It’s just not a sugary sweet one. So, just go with your preference. 

For cheese, I used and LOVE Gruyere on this. But use whatever you have and love! This recipe had plenty of room for those fats, so this is NOT a low-fat cheese and is labeled at 9 fat per oz if you want to make a swap. 

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Is BBQ Chicken and Butternut Skillet GF/DF? 

This skillet is naturally gluten-free as long as you choose a gluten-free BBQ sauce. This recipe does contain dairy, but you can make some easy swaps. Just make sure to use dairy-free sour cream instead of Greek yogurt, dairy-free cream cheese, and dairy-free cheese instead of the Gruyere. If you need some more ideas, here is a list of my favorite dairy-free favorites here

Macro-friendly skillet

Similar Recipes You’ll Love: 

Cajun Chicken Spaghetti Squash Skillet 

Skillet Zucchini Lasagna

Macro-friendly Fajita Ground Turkey Skillet 

Skinny Tomato Butternut Soup 

BBQ Soy Ginger Chicken Thighs

Veggie Chicken Soup with Butternut Squash

Cauliflower Rice Enchilada Skillet 

BBQ Salmon Bowl

BBQ Chicken and Butternut Macro-Friendly Skillet 

This BBQ Chicken and Butternut Macro-friendly Skillet is the best for a quick and easy lunch especially if you keep Costco’s rotisserie chicken on hand. A staple at my house. 

I’m always trying to feed my family veggie-packed, delicious, and quick meals, so I’m sharing my favorites all the time over on Instagram! You can follow along there to see what we’re making. 

BBQ Chicken and Butternut Skillet

Quick and easy skillet that's light and filling!
Course one dish meal, Skillet
Servings 5
Calories 291 kcal

Ingredients

  • ½ butternut squash peeled and chopped into small squares (380 g)
  • ½ Tbsp olive oil 7 g
  • 2 cloves garlic minced (or 2 frozen cubes)
  • 1 cup onion diced (100 g)
  • 2 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • 1 lb bag of frozen cauliflower florets 453 g, of course fresh works too!
  • 3 cups rotisserie or other cooked chicken breast chopped (400 g)
  • 1 cup corn fresh or frozen (130 g)
  • 1 oz Greek cream cheese or reduced-fat cream cheese (28 g)
  • cup nonfat Greek yogurt 95 g
  • 2 Tbsp *Kinder no sugar BBQ sauce 30 g
  • 2 oz gruyere or sharp cheddar cheese grated (56 g)**
  • Cilantro chopped

Optional extras for topping:

  • Avocado
  • Chopped red onion
  • Cherry tomatoes
  • Shredded lettuce

Instructions

  • Heat a heavy-bottomed pan over medium-high heat. Spray with a mist of olive oil spray, add chopped butternut squash and spray with an additional generous mist. (This was 7 grams for me.)
  • Cook (covered if you’d like to move it along) for about five to ten minutes, opening often to stir. When they’re starting to get tender, add garlic, onion, and dry seasonings and cook for a minute. Add the frozen cauliflower florets and cook for another ten minutes or until all veggies are as tender as you like. If it’s dry, add a couple of tablespoons of water as you go.
  • Add the cooked, chopped chicken, and corn. Combine well and then add your cream cheese, and Greek yogurt. Mix well, then smooth the top. Drizzle with 2 Tbsp BBQ sauce and sprinkle with grated gruyere (or sharp cheddar.) Broil for 2-4 minutes until your cheese is melted nicely.
  • Remove from the oven and sprinkle with chopped cilantro and diced red onion. Serve with optional chopped cherry tomatoes, fresh avocado, additional cilantro and bbq sauce. I love mine piled over or under chopped lettuce! My kids love it over brown rice.

Notes

NOTES:
*BBQ SAUCE: Use your favorite BBQ sauce, but if you’d like the macros to match, I’m using Kinder zero sugar which I love because it’s just 5 carbs/2 Tbsp serving and it doesn’t have any weird artificial sweeteners or anything. It’s just not a sugary sweet one.
** CHEESE: I used and LOVE gruyere on this. But use whatever you have and love! This recipe had plenty of room for those fats so this is NOT a low-fat cheese and is labeled at 9 fat per oz if you want to make a swap.
GF/DF: This is naturally gluten-free, just make sure to use a gluten-free BBQ sauce. For dairy-free, swap the cream cheese, greek yogurt, and gruyere for the dairy-free alternatives listed in the post above. 

Nutrition

Serving: 290gCalories: 291kcalCarbohydrates: 7gProtein: 30gFat: 9gFiber: 4.1g
Keywords 30 minute, BBQ, bbq chicken, butternut squash, chicken skillet, easy, one dish, quick

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Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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