Zucchini noodles — or zoodles — have become so popular that your grocery store probably sells them in the produce department. Plus, swapping zoodles for pasta noodles saves 200 calories and 40 grams of carbs per cup. For this recipe, either purchase them or make your own with a spiralizer. It’s a great way to use that summer zucchini and eat a delicious low-carb, fiber-rich meal. Wasabi paste varies in strength, so start with a teaspoon then taste the sauce, and add more if you can take the heat.
Chicken and Avocado Zucchini-Noodle Bowl
- 1/2 cup (120ml) 0% Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon wasabi paste
- 1/2 teaspoon salt
- 4 cups (100g) baby spinach, coarsely chopped
- 1 pound (450g) zucchini noodles, from 2 medium zucchinis
- 1 pound (450g) cooked chicken breasts, about 3 cups, cubed
- 16 grape tomatoes, halved
- 1 medium avocado, pitted and sliced
In a cup, stir the yogurt, olive oil, honey, lemon juice, wasabi and salt. Reserve.
In each of four wide bowls, spread a cup of spinach, a heaping cup of zucchini noodles and top with 1/4 of the chicken, 4 halved grape tomatoes and 1/4 of the avocado. Drizzle with 2 heaping tablespoons of the yogurt mixture and serve.
Serves: 4 | Serving Size: about 3 cups/720ml
Nutrition (per serving): Calories: 261; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 67mg; Sodium: 407mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 6g; Protein: 29g