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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.
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In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
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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.
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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.
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.
Ingredients
- Serves: 2
- Prep Time:
- Cook Time:
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
Nutrition Info
- Amount
- Calories 594
- Protein 17.9g g
- Fat 51g g
- Saturated Fat 8.4g g
- Carbohydrate 20.2g g
- Fibre 3g g
- Sugar 14.4g g
- Cholesterol 36.3mg mg
- Sodium 509.8mg mg
- % Daily Value
- Potassium
- Calcium 5%
- Iron 9%
- Vitamin A 31%
- Vitamin C 36%
- Vitamin B6
- Vitamin B12
- Folate
- Magnesium
- Zinc
