Healthy Dinner: Asian Chicken Vegetable Zucchini Noodles.

Dinner

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

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

Earlier this year I made a resolution to utilize my cooking skills more. Mean, stop being so boring and make the same dinners over and over again. I’m of those people that could eat the same thing everyday if I love it. Are you like that to? I can’t be the only one.

Queue the spotlight: simple, fresh, ridiculously simple and done in just 35 minutes. Nothing but chicken, colorful veggies, topped with the most flavorful sauce.

This will be your new favorite dinner.

(It’s currently mine.)

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

 Actually, I’m 100% positive because (1) it’s so simple, (2) right up there in the health department, and (3) change up the veggies and protein based on your preference. And, I’m nixing the pasta and adding in zucchini noodles and TRUST ME when I say you won’t miss it. The zoodles soak up ALLLLLL the flavor!

It’s saucy.

It’s satisfying.

It’s healthy.

It’s 100% flavorful.

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

F-L-A-V-O-R!!

Asian Chicken Vegetable Zucchini Noodles

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m

Ingredients

  • 2 tablespoons sesame oil (olive oil is OK)
  • 2 large bell peppers, thinly sliced (I used red and green)
  • 1 large white onion, sliced
  • 3/4 cup snow peas
  • 1/2 cup shredded carrots
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 large chicken breasts, cooked and shredded (about 3 cups)
  • 3 large zucchini, spiralized*
  • optional toppings: sesame seeds, green onion, cilantro

ASIAN DRESSING

  • 2/3 cup low-sodium soy sauce
  • 2 tablespoons sesame oil (olive oil is OK)
  • 3 tablespoons honey
  • 3/4 teaspoon fresh ginger
  • 1 tablespoon Siracha
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Heat the sesame oil in a large skillet over medium heat. Add the peppers, onions, snow peas and carrots. Cook for about 5 minutes until the veggies are slightly tender, but still have a crunch.
  2. While the veggies are cooking, start the sauce. Whisk together the soy sauce, honey, sesame oil, ginger, garlic, Siracha and red pepper flakes in a small bowl. Set aside.
  3. Once the veggies are done, toss in the chicken and zuchinni noodles. Pour the sauce over top, stir together and cook for 2-3 minutes.
  4. Serve in a large bowl or serving dish topped with sesame seeds, cilantro and green onion. Store in an airtight container for up to 3 days in the refrigerator. To me it tastes best the next day once the zoodles absorb all the flavor.

Additional Notes

  1. *Regular pasta can be substituted.

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