Low-Carb Chicken Zoodles are an easy and healthy dinner for summer months!
I’ve mentioned before that we eat plenty of veggies in our meals, but are not strictly vegetarian. We’ll occasionally eat meat or fish, but most of the time we cook meatless, just because we enjoy vegetarian dishes more.
To top that, I am on a new bound of my dairy allergy, and so all of the dishes I make for myself are dairy-free and usually vegetarian. I tend to mark those recipes on my blog, so if you’re following any special diet it should be easy for you to spot the recipes you can enjoy.
If we’d have to “label” our diet it would be reducetarian. So we’ll eat a mostly vegetarian diet, with plenty of vegetables and seasonal fruits, with the occasional egg, fish or meat.
Mitja will also consume dairy products, such as yogurt or cheese, but I am currently staying off dairy, so I’d be having soy milk, or coconut milk or cream and the occasional vegan cheese, yogurt or ice cream.
I’ve already battled with the dairy allergy a few years back, cleansed myself and was able to eat dairy again for about 3 years or so, but apparently, it was only a short ride.
That doesn’t trouble me much really, as there are so many plant-based alternatives today that are also delicious, it’s actually exciting trying out new combinations… but sometimes it’s a bit hard saying no to regular food when eating out with friends.
So most of the time I’ll be able to just stay clear of foods that would cause me to itch, but sometimes I’ll compare the food vs. the consequences and grab a bite anyway. Yes, I do like to live dangerously 🙂
So anyway, back to this recipe… it’s completely dairy-free and gluten-free (use gluten-free soy sauce to be safe!), but alas, not vegan and of course, not vegetarian. It’s also low-carb, so it’s perfect if you’re trying to lose a pound or two before summer.
This Healthy Low-Carb Chicken Zoodles recipe is also very easy to make. You just marinate and grill your chicken, and spiralize your zucchini while the chicken is cooking. When the chicken is done, remove it from pan, and place the zucchini noodles into the same pan giving them a quick stir, just a minute to soften them. And that’s about it!
And if you’re a bit lazy or it’s too hot to cook, you can keep the noodles raw, and just toss them a bit in the sauce in the pan.
Easy and healthy Chicken Zoodles ready in about 10 minutes!
- 200 g chicken breast
- 2 zucchini
- gluten-free soy sauce
- salt, pepper to taste
- 1 tbs olive oil
- 2 ts sesame seeds
- 1 tbs peanuts
- Season your chicken breast with salt & pepper and if needed, cut into smaller steaks. Add a few drops of soy sauce and spread evenly over the meat. Let marinate for 30 minutes or overnight.
- Heat a pan to medium, then add olive oil. Place chicken into the pan and let it cook for about 4-5 minutes on medium. When the chicken is brown and crispy, turn it over and cook for another couple of minutes on the other side.
- While the chicken is cooking, give your zucchini a wash, dry it off, then using a spiralizer or vegetable julienne peeler, cut the zucchini into thin strips resembling noodles.
- When the chicken is cooked through, with a golden brown and crispy skin on both sides, remove from pan and add zucchini noodles to the pan. Toss around the pan with tongs just a minute or two to let the zucchini soften a bit and soak up any sauces in the pan. Don't cook too long and don't let the zucchini get soft, they need to remain crispy. Remove from pan and place on a plate or in a bowl.
- Cut the resting chicken into strips and place on top of the zucchini noodles. Top with some sesame seeds and peanuts, and serve.
Amount Per Serving: Calories: 308.05 Total Fat: 20.36g Saturated Fat: 4.25g Sodium: 721.63mg Carbohydrates: 7.54g Fiber: 2.7g Sugar: 5.12g Protein: 24.93g
Like this recipe? Let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate.