Zucchini Chicken Bowl with Peanut Vinaigrette (Edit recipe)

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Looking to get creative with your meal prep? This here is the dish. It's easy to make, has lots of greens, and is amazingly tasty.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

.5 cup Everything Nut Crumbs
1 lb Skinless Chicken Breast, Sliced in half and pounded thin
1 whole Egg
.5 cup Almond Milk
.25 whole Green Onion (Scallion), chopped
4 whole Zucchini, Spiralized w/ or w/o skin on
2 whole Jalapeño, sliced thin
1 cup Edamame (soybeans), shelled
.25 cup Mint Leaves, fresh
.25 cup fresh Basil
1 Tbsp Sesame Seeds
2 whole Avocado, sliced
4 cups Spring Mix Salad Greens Lettuce

For the Sauce

8 Tbsp Coconut Aminos
8 Tbsp Rice Vinegar
8 Tbsp Peanut Butter, Can sub Almond, Cashew, or Sunflower butter
.25 cup Coconut Milk
4 tsp Sesame Oil
6 cloves Garlic, Feel free to use more or less
1 pieces Ginger Root, About 1 inch - grated
1 Tbsp Chili Flakes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by using your favorite cut of chicken, trim, and pound with meat tenderizer until desired thickness. We like to use chicken breasts. We butterfly them, pound them out thin, then cut to appropriate portion sizes.
Whisk eggs and almond milk together in large bowl.
Place chicken in the egg mixture.
Pour out Nut Crumbs on a plate…dredge the chicken until thoroughly coated.

Stove/Oven Cooking:

Preheat the oven to 350 degrees. Bake at 350 degrees for 15-20 minutes on a baking sheet.
You may also cook the chicken in the air fryer.

Air Fryer:

370 degrees for 12-17 minutes depending on tender thickness
While the chicken is cooking. Spiralize the zucchini and dice the avocados and jalapeños. Chop up the green onion, basil, and garlic into thin strips. Feel free to get creative and add all your favorite ingredients to the bowl - the more the merrier!
Add all the sauce ingredients into a vitamin or food processor and blend until smooth.
When everything is cooked, plate in a bowl by putting the zucchini down first, top with your greens, veggies and herbs and then the chicken, drizzle with the peanut vinaigrette, and sprinkle with sesame seeds.
If you're using for meal prep, wait for the chicken to cool a bit before adding to the top of the greens and hold off on dicing the avocado until the day of, so it doesn't go brown. Also, use a soufflé cup to put the vinaigrette in so that you can add it when you are ready to eat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	704
Fat:	41 g
Carbohydrates:	42 g
Protein:	41 g
Cholesterol:	70 g
Sodium:	1383 mg
Fiber:	10 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.