In a bowl, whisk together 1 Tbsp natural peanut butter, 1 tsp low sodium soy sauce, and ½ tsp. Nutrition information (per serving): 192 calories, 15 g protein, 8 g carbs, 2 g fiber, 5 g sugar, 12 g fat, 4 g sat fat fat, 328 mg sodium Toss 2 cups zoodles with 1 scrambled egg, 1 crumbled slice of cooked bacon, 2 Tbsp shredded cheddar cheese, and 1 tsp chopped chives. Nutrition information (per serving): 260 calories, 27 g protein, 22 g carbs, 5 g fiber, 14 g sugar, 8 g fat, 2 g sat fat, 620 mg sodium RELATED: The 10 Best Veggies to Spiralize if You're Looking to Shed Pounds
Top with ½ cup shredded cooked chicken, ¼ cup thinly sliced red bell pepper, 2 Tbsp shredded carrot, 3 sliced shiitake mushrooms, and 1 sliced scallion. In a bowl, whisk together 1 Tbsp low-sodium soy sauce, 1 tsp honey, and 1 tsp toasted sesame oil. (Get more delicious recipe ideas from Scratch, a new cookbook from our CEO, Maria Rodale.)ĭress up your plain bowl of zoodles with these recipes from Rodale's Test Kitchen and you'll barely even remember you're eating fiber-packed veggies instead of your usual white noods. One medium zucchini makes about two cups, serves one. Continue until you have ribboned the whole zucchini and discard the core. Peel until you reach the center, then turn the zucchini and repeat. Alternatively, if you do not have a spiralizing tool, use a vegetable peeler to peel the zucchini or squash into ribbons. Discard the core and cut the noodles into four- to six-inch lengths.
#ZOODLES NUTRITION HOW TO#
How to make zoodles: Using a spiralizing tool, turn your zucchini or summer squash through until completely spiralized. At approximately 20 calories per cup, zucchini noodles are the answer to your pasta-lovin' prayers. Spiralize using the “spaghetti” setting on your spiralizer.If you're looking to lighten up your favorite noodle dish, look no further. To make zoodles at home, just wash the zucchini and cut off the ends. * Use store-bought or homemade spiralized zucchini. Slice the chicken and place on top of the zoodles. Let them cook for 3-4 minutes, or until they start to soften, stirring occasionally.Ĥ. Season them with salt and red pepper flakes. To the same skillet, add the butter, garlic, and zucchini noodles. Add the chicken and cook for about 4 minutes on each side, or until cooked through. Heat up a large non-stick skillet over medium heat.
Add the paprika, salt, pepper, and olive oil. Use a non-stick pan for the best results.ġ.When cooking zoodles, use tongs to flip them.This recipe can also be made with fish or shrimps instead of chicken.In this case, de-bone the thighs, remove the skins, and chop into medium-sized pieces. However, you can use chicken thighs if you prefer dark chicken meat. I am using thinly sliced chicken breast in this recipe. Read more about spiralizing here: 7 Best Vegetables to Spiralize. If you don't have a spiralizer, and don't quite feel like buying it yet, you can find packaged spiralized zucchini is large grocery stores, usually located next to the fresh organic produce or pre-cut salad ingredients. It is reliable, easy to use, and inexpensive. I bought this Ultimate 7-Blade Vegetable Spiralizerfrom Amazon and I am very happy with it.
You'll need a spiralizer and some fresh zucchini to make zoodles. A spiralizer is a tool that turns veggies into spiraled, curly, pasta-like strands. Spiralizers are now made by different brands, and may vary by shapes, amount of blades, and ease of use. Once you give this dish a try, there is no going back. Not only is zucchini "pasta" good for you, it is also very tasty and easy to cook. This Chicken and Zoodles is going to make you fall in love with zucchini noodles. Tender, paprika-seasoned chicken breast pairs so well with succulent, garlic-infused zucchini noodles. This incredibly delicious Easy Chicken and Zoodles makes a light, yet filling, dinner.
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