Tasty Tuesday – One Pot Teriyaki Chicken Zoodles

Looking for a healthy yet delicious recipe that you won’t have to fight to feed the family? Well, you just found it. This One pot Teriyaki chicken zoodle recipe is quick, simple, and the best part…YUMMY!

Ingredients:

• 2 medium pieces boneless, skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
• salt and black pepper to taste
• 2 tablespoons cooking oil (olive or coconut oil for paleo)
• 5-6 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler
• cup chopped pineapple chunks (fresh, frozen or canned – I used fresh – can leave out for low carb and swap in broccoli instead)
• Sauce
• ¼ cup low-sodium soy sauce ( gluten free tamari or coconut aminos for a paleo version)
• 2-3 tablespoons honey, coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
• tablespoons rice vinegar
• garlic cloves, minced
• ½ teaspoon grated ginger
• tablespoon corn starch (or use arrowroot powder or tapioca starch for a paleo version)
• tablespoons water, plus more as needed to thin out sauce
• Salt, black pepper and red pepper flakes to taste, optional

Optional:

Green onions, sliced thinly
Broccoli florets
Sesame Seeds
Lunch containers, for meal prep

Directions:

1. In a small bowl, whisk together all the ingredients for the sauce.
2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
3. Heat cooking oil in a large skillet on medium high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring – about 1-2 minutes – add more water a little at a time (only as needed if sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
4. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
6. For meal prep: Divide evenly into lunch containers. Store in fridge for up to four days.

Shout out to the wonderful blog, www.laurenrabadi.com for this scrumptious recipe! Be sure to check them out for more delicious dinner ideas.