RECIPES

Chicken Zucchini Noodle Bowl

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.

Prep Time

10M

Cook Time

20M

Serves

2

Ingredients

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)
Sauce:
  • 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

Instructions

  1. 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. 2 In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
  3. 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. 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.
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