Greek Chicken Zoodle Bowls Recipes

GREEK CHICKEN ZOODLE BOWLS

Steps:

• In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt & black pepper.
• Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.
• In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl.
• In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt.
• Pour this mixture over the diced tomato, cucumber and onion, toss to combine.
• Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side.
• While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes.
• Divide the zucchini noodles between four bowls.
• Once the chicken is grilled, slice it up and place on top of the zoodles.
• Spoon the tomato cucumber salad over the chicken and zoodles.
• Optionally sprinkle feta cheese and fresh mint over the bowls.
• Serve each bowl with a lemon wedge to squeeze over the bowl.

BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL

Steps:

• Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
• Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.
• Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
• Place in the refrigerator until ready to serve the bowls.
• Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
• While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
• Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.

CHICKEN ZOODLE PHO

Steps:

• Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
• Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
• Cut zucchini into thin noodles using a spiralizer.
• Divide soup among 6 serving bowls. Top with zucchini noodles.