This recipe would also be good to offer kids to make zucchini fun. Zoodles are made with a spiralizer tool, which can be found as a hand-held tool or larger counter-top ones. Spiralizers are affordable and can help you reduce the carbohydrate load of your meal!
Customize Your Teriyaki Zoodles
For this recipe we spiralized zucchini, but you can personalize this recipe and use a different vegetable like carrots, beets, or broccolis stems!
How to use the Leftovers
Teriyaki Zoodles a convenient one-pan dinner to make on a weeknight, because you only need one pan, and the zoodles can be served raw. So in 20 minutes, you have dinner for two! Your leftover zoodles can stay good in the fridge for 5-6 days, and you can reuse them in salads, soups, or as the base of a meal.
If this recipe leaves you wanting oodles of more zoodles, try our Ginger Chicken Zoodles next!
Teriyaki Zoodles
Ingredients
- 2 Tbsp honey
- 1 tsp ginger
- 1 tsp garlic
- 1/4 cup coconut aminos
- 1 tsp sesame oil
- 2 Tbsp water
- 2 chicken breast
- 2 zucchini
- 1 carrot
- 1/2 cup snap peas
- 1 Tbsp sesame seeds
Instructions
- Mix honey, ginger, garlic, aminos, sesame oil, and water.
- Place chicken breast on baking sheet. Top with dressing mixture. Bake at 425°F for 18 minutes.
- While cooking, spiralize your zucchini and carrot.
- Take baked chicken out of oven, slice, and place atop the veggie noodles.
- If you have leftover dressing mixture, pour overtop veggie noodles.
- Add snap peas and sesame seeds for crunch.
Nutrition
Please note:
Nutrition info is an estimate and may contain errors.
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Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life
