Zucchini Noodle Korean Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large zucchini, spiralized1 lb boneless, skinless chicken breasts1 bell pepper4 mushrooms1 small white onion3/4 cup broccoli slaw3 cloves garlic2 tbsp ginger root4 tbsp soy sauce, separated3 tbsp sesame oil, separated2.5 tbsp apple cider vinegar
spirlize zucchini and sprinkle with salt on baking sheet lined with paper towels to drain liquid
marinate chicken in 1 clove garlic, 2 tbsp soy sauce and 1 tbsp sesame oil, 3 tsp ginger
cook chicken until brown and set aside, draining liquid
cook onion and remaining ginger and remaining garlic until tender but not brown
add vinegar, red pepper and soy sauce (optional add honey, but i didnt) and a little water and bring to a boil
once boiling, bring down to simmer and add in pepper, mushrooms and broccoli slaw
cook until veggies are tender and add zucchini noodles, moving mixture around until they are soft
add back in chicken and cook until everything is soft
Serving Size: Makes 4 hefty servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELLISSINGER.
marinate chicken in 1 clove garlic, 2 tbsp soy sauce and 1 tbsp sesame oil, 3 tsp ginger
cook chicken until brown and set aside, draining liquid
cook onion and remaining ginger and remaining garlic until tender but not brown
add vinegar, red pepper and soy sauce (optional add honey, but i didnt) and a little water and bring to a boil
once boiling, bring down to simmer and add in pepper, mushrooms and broccoli slaw
cook until veggies are tender and add zucchini noodles, moving mixture around until they are soft
add back in chicken and cook until everything is soft
Serving Size: Makes 4 hefty servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELLISSINGER.
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 15.1 g
- Cholesterol: 94.2 mg
- Sodium: 1,009.6 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.4 g
- Protein: 25.8 g
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