Greek Zoodle Bowl 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.

GREEK ZOODLE BOWL

Steps:

• Spiralize the zucchini and cucumber and divide in two bowls
• Chop the veggies and herbs, divide betweent the two bowls
• Add the hemp hearts and anything else you want to add for protein
• Make the dressing in a small container with a tight fitting lid.
• Add the seasoning, red wine vinegar, olive oil and chopped mint. Shake well.
• Pour dressing over the salad, enjoy!

GREEK ZOODLE SALAD

Steps:

• Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
• Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.