Zucchini Chicken Bowl with Peanut Vinaigrette
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.
Ingredients
- .5 cup.5 cup.5 cup Everything Nut Crumbs
- 1 lb1 lb1 lb Skinless Chicken Breast, Sliced in half and pounded thin
- 1 whole1 whole1 whole Egg
- .5 cup.5 cup.5 cup Almond Milk
- .25 whole.25 whole.25 whole Green Onion (Scallion), chopped
- 4 whole4 whole4 whole Zucchini, Spiralized w/ or w/o skin on
- 2 whole2 whole2 whole Jalapeño, sliced thin
- 1 cup1 cup1 cup Edamame (soybeans), shelled
- .25 cup.25 cup.25 cup Mint Leaves, fresh
- .25 cup.25 cup.25 cup fresh Basil
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
- 2 whole2 whole2 whole Avocado, sliced
- 4 cups4 cups4 cups Spring Mix Salad Greens Lettuce
- 8 Tbsp8 Tbsp8 Tbsp Coconut Aminos
- 8 Tbsp8 Tbsp8 Tbsp Rice Vinegar
- 8 Tbsp8 Tbsp8 Tbsp Peanut Butter, Can sub Almond, Cashew, or Sunflower butter
- .25 cup.25 cup.25 cup Coconut Milk
- 4 tsp4 tsp4 tsp Sesame Oil
- 6 cloves6 cloves6 cloves Garlic, Feel free to use more or less
- 1 pieces1 pieces1 pieces Ginger Root, About 1 inch - grated
- 1 Tbsp1 Tbsp1 Tbsp Chili Flakes
For the Sauce
Get Ingredients with
Process
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.
- 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.
- 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.
Stove/Oven Cooking:
Air Fryer:
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Gluten Free Grain Free Keto Poultry Shellfish Free Sugar Free Whole30This 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 |
Calculated per serving. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.