Description
This Chicken Zucchini Pasta brings bold Asian flavors into a low-calorie, high-protein meal. It’s sweet, umami, and perfectly spiced, with tender chicken and spiralized zucchini noodles. A quick, healthy dinner that’s gluten-free, dairy-free, and packed with protein!
Ingredients
Scale
Chicken and Noodles:
- 1 chicken breast, cubed
- 2 tbsp olive oil
- 2 white onions, spiralized
- 4 small zucchini, spiralized
Sauce:
- 4 tbsp low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tsp cornstarch
- 1 tbsp sesame oil
Instructions
- Pat dry the spiralized zucchini with a paper towel to remove excess moisture.
- Heat olive oil in a wok over medium heat and add the cubed chicken. Cook for 3 minutes.
- Add spiralized onions and cook for 4-5 minutes, stirring constantly until tender.
- Stir in zucchini noodles and cook for another 2 minutes.
- Meanwhile, whisk together the sauce ingredients in a small bowl.
- Pour the sauce into the wok, stir well, and continue cooking for 5 minutes until the zucchini is tender, chicken is fully cooked, and sauce has slightly thickened.
- If the sauce is too thin, add more cornstarch to thicken it.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 14g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 45mg