Chicken Zucchini Noodle Bowl
Ingredients
Chicken Zucchini Noodle Bowl
Sauce
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
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.
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.
Nutrition Info
| Per serving | 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 |
| Per serving | % Daily Value |
|---|---|
| Calcium | 5% |
| Iron | 9% |
| Vitamin A | 31% |
| Vitamin C | 36% |
