Chicken Zucchini Noodle Bowl

Prep Time: 10 min
Cook Time: 20 min
Serves: 2

Zucchini noodles, also known as zoodles, are the perfect pasta alternative, which is perfect for anyone following a gluten free or low carb diet! In this dish, they are paired with tender chicken breasts, Asian peanut sauce and roasted peanuts.


Chicken Zucchini Noodle Bowl:

1 zucchini
1 carrot
1 green onion, sliced thinly
1 1/2 tbsp (25 mL) olive oil
2 skinless boneless chicken breasts
2 tbsp (30 mL) dry roasted peanuts (optional)


2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) honey
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) soya sauce
1 garlic clove, minced
1/4 tsp (1.25 mL) garlic powder
1/4 tsp (1.25 mL) onion powder


1 Using a spiral noodle maker, spiralize zucchini and carrot. Heat 1 tbsp olive oil in medium skillet on medium-high heat; using tongs, gently toss the zucchini and carrot noodles in the oil until slightly cooked but still firm. Set aside to cool.
2 In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
3 Heat ½ tbsp olive oil at medium heat. Add chicken breasts and cook for 8 minutes on each side. Once chicken is cooked, pour sauce over the chicken and allow to simmer an additional 5 minutes. Remove chicken from the pan and let cool, reserving the sauce. Once cooled, slice each breast into strips.
4 Place the zucchini and carrot noodles equally into two bowls, layering chicken, onion and peanuts equally. Spoon the reserved sauce equally over each bowl before serving.