ONE POT TERIYAKI CHICKEN ZOODLES

Zoodles. So we’ve got one more zucchini recipe coming and then we can get back to cozy soups and all things fall 🙂
With the return of the busy fall season, one pot meals are a favorite around here. This Teriyaki Chicken Zoodles is one that shows up regularly at our house.
It has all the amazing flavors of the popular Teriyaki Chicken over a bed of yummy zucchini noodles. Everything cooks up in the same skillet and you can easily add in any extra veggies you like.
Be careful not to overcook the zucchini once you add them in or else they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.
This One Pot Teriyaki Chicken Zoodles is an easy meal that comes together in under 30 minutes – perfect for those busy weeknights and a great way to use up the rest of your zucchini.

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
• 1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
• Sauce
• 1/4 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)
• 3 tablespoons rice vinegar
• 2 garlic cloves minced
• 1/2 teaspoon grated ginger
• 1 tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
• 2 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

Instructions

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.

for full instruction please see : lifemadesweeter.com

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