Preheat the oven to 400 degrees. Meanwhile, spread the butternut squash noodles out on a baking sheet, drizzle with (optional) olive oil and season with garlic powder, salt and pepper. Bake the noodles for 8-10 minutes or until al dente, tossing halfway through.

While the butternut squash cooks, place the egg into a shallow dish and then combine all of the ingredients for the breading into another shallow dish, making sure to mix thoroughly.

Dip each chicken portion into the egg and then dip both sides into the breading mixture to coat. Set aside on a clean plate and season with salt and pepper.

Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the chicken and cook for 3 minutes, flip and cook for another 3-5 minutes or until cooked all the way through. Remove and transfer to a plate, leaving in all the juices.

Immediately add in the lemon juice, stock and capers. Bring to a boil and scraupe up the brown bits from the pan. Add the chicken back to the pan and simmer for 5 minutes. Remove the chicken and transfer to a platter. Stir in the parsley to the sauce and remove the pan from heat.

Divide the finished butternut squash noodles into four plates or bowls and top with chicken. Pour over extra sauce from the pan. Serve immediately.