Healthy Dinner: Asian Chicken Vegetable Zucchini Noodles

There’s nothing worse than boring weeknight dinners. Kick it up a notch with this flavorful, healthy Asian inspired chicken and veggie dish!

I’m 100% positive that this will be your new favorite dinner.

(I know because it’s mine.)

Before I dive in, let me tell you something: I absolutely love making savory recipes. Not just because I get to share them with you but because of the convenience. Dinner is a regular thing. And to have it already done makes my life easier.

Ahhh! There’s nothing worse than a boring weeknight dinner. After a busy day at work, I look forward to sharing a meal with Chris. Shine the spotlight on this simple, fresh dish. It’s ridiculously simple. ANYONE can make it. We’re swapping out regular pasta with zoodles (succhini noodles) and TRUST ME, you will not miss the pasta. It’s soOOOooOo good!

First you will cook down the veggies (keeping the zucchini noodles aside) in some sesame oil. This oil is key. You’ll find it in the international/Asian aisle at the grocery store. The veggies are your preference, use what you love. I had onion, peppers, snow peas, and carrots on hand. Once the veggies are cooked down, you’ll add the shredded chicken and zucchini noodles. You’re just cooking them for a few minutes to get them warm through. Right before you pull it off the burner, add the sauce.

LOOK AT THAT SAUCE ↓  ↓ 

(The sauce is my favorite!)

This dish is so satisfying and so, so flavorful. F-L-A-V-O-R!!

Healthy Dinner: Asian Chicken Vegetable Zucchini Noodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 5 servings

There's nothing worse than boring weeknight dinners. Kick it up a notch with this flavorful, healthy Asian inspired chicken and veggie dish!

Ingredients

• 2 Tablespoons sesame oil (you will need more for the sauce)
• 2 large bell peppers, thinly sliced (I used red and green)
• 1 medium white onion, sliced
• 3/4 cup snow peas
• 1/2 cup shredded carrots
• 3 large zucchini, spiralized into noodles*
• 3 large chicken breasts, cooked & shredded (about 3 cups)
• Toppings: sesame seeds and cilantro (optional)
SOY SAUCE DRESSING
• 2/3 cup reduced sodium soy sauce
• 3 Tablespoons honey
• 2 Tablespoons sesame oil
• 1/2 teaspoon fresh ginger, zested or minced
• 1 teaspoon Siracha
• 2 cloves garlic, minced
SPECIAL EQUIPMENT
• Spiralizer

Instructions

1. Whisk together the soy sauce, honey, sesame oil, ginger, Siracha and garlic in a small bowl. Set aside.
2. Heat 2 Tablespoons of sesame oil in a large skillet over medium heat. Add the peppers, onions and snow peas. (*I typically start the sauce here rather than at the beginning.) Cook for about 5 minutes until the vegetables are slightly tender. Once tender, add the shredded carrots, zucchini noodles and shredded chicken to the skillet. Cook for stir for 2-3 minutes until the noodles and chicken are warm.
3. Remove from the heat and pour the sauce on top. Toss together until everything is evenly coated. Place in a large bowl or serving dish and top with cilantro and sesame seeds. Serve immediately.
4. Store in airtight container for up to 3 days. Reheat (or eat cold!) to your liking.

4.4.2.1

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