Teriyaki Chicken Zucchini Bowls
Ingredients:
2 medium zucchinis, spiralized or sliced into thin rounds
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 tablespoon vegetable oil
1/2 cup teriyaki sauce
1 tablespoon sesame seeds (optional)
2 green onions, sliced (for garnish)
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Add the broccoli and red bell pepper to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp.
3. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce is heated through.
4. In a separate pan, lightly sauté the zucchini for 2-3 minutes until just tender but still crisp.
5. To serve, divide the sautéed zucchini into bowls and top with the teriyaki chicken and vegetable mixture.
6. Sprinkle with sesame seeds and garnish with sliced green onions before serving.
Serves 4
Nutritional Information (per serving)
Calories: 320
Net Carbs: 10g
Protein: 30g
Fat: 12g
For a spicier kick, add a teaspoon of red pepper flakes to the chicken while cooking. You can also substitute the chicken with tofu or shrimp for a different protein option.