Teriyaki Chicken Zoodle Bowls Recipes
TERIYAKI CHICKEN ZOODLE BOWLS
Grilled chicken teriyaki is served over zucchini noodles and topped with pineapple salsa in these healthy, gluten free and delicious zoodle bowls!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a bowl or ziplock bag and toss with ¼ cup of teriyaki sauce.
- Marinate for 30 minutes.
- Combine all of the pineapple salsa ingredients in a medium bowl, set aside.
- Heat a grill or grill pan over medium heat, add the chicken and grill for 6-7 minutes per side.
- While the chicken is grilling, add the 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 pineapple salsa over the chicken and zoodles.
- Drizzle the remaining teriyaki sauce over the bowl.
Nutrition Facts : Calories 350 kcal, Carbohydrate 33 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 3200 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
GREEK CHICKEN ZOODLE BOWLS
Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 4 g, Calories 487 kcal, Carbohydrate 10 g, Protein 50 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 144 mg, Sodium 860 mg, Fiber 2 g, Sugar 5 g
CHICKEN-TERIYAKI NOODLE BOWLS
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar sauce does double duty as marinade for the chicken and sauce for the noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with 1/4 cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with 1/2 cup of remaining soy-sauce mixture.
- Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade. Grill chicken and eggplant, flipping once and brushing both sides with remaining 1/4 cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.
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- Prep your chicken. Add it to a large skillet along with the olive oil. Stir until chicken is coated. Cook over medium-high heat, stirring often, for 5-7 minutes, or until it's cooked through (don't overcook).
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- When the chicken is about done, reduce the heat to medium and add the teriyaki sauce mixture and the cornstarch mixture to the skillet. Stir well so the chicken is coated, and let it bubble (it will thicken fast) for a minute or two.
- Add the zucchini noodles to the skillet and using tongs, toss them with the teriyaki chicken. The zucchini will release water. Don't cook the zoodles for too long or they will get limp and watery. I warm them through for a couple of minutes max, tossing continuously.
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