Teriyaki Chicken Zoodle Bowls
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Grilled chicken teriyaki is served over zucchini noodles and topped with pineapple salsa in these healthy, gluten free and delicious zoodle bowls!
Hello September! It’s football season, but it’s still warm outside, Labor Day has passed but it’s technically still summer for another 3 weeks, it’s that interesting time of the year where I’m half pumpkin everything and half “give me the last of the cherries, watermelon & strawberries!”
Today I’m still feeling the summer vibes with these Chicken Teriyaki Zoodle Bowls, that you may or may not want to serve in an actual pineapple, because, how fun is that!
After the wild success of these Bruschetta Grilled Chicken Zoodle Bowls on Facebook (6.1 MILLION VIEWS Y’ALL!) I decided it was time to introduce another delicious zoodle bowl into the mix!
Last week I was inspired by the currently trending One Pot Teriyaki Shrimp Lo Mein recipe and created these Chicken Teriyaki Zoodle Bowls.
They’re super simple to make in 45 minutes, great for meal prep and as long as gluten free soy sauce is used to make the teriyaki sauce, they’re totally gluten free and low carb!
Ingredients
- ½ cup teriyaki sauce (divided) – click link for homemade recipe
- 2 chicken breasts (app. ½ lb. each)
- 2 cups pineapple salsa
- 1 cup pineapple (diced)
- 2 tbsp fresh squeezed lime juice
- ¼ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 1 tbsp cilantro (chopped)
- ¼ cup jalapeño (seeded & minced)
- ¼ tsp salt
- 2 large zucchinis (spiralized into app. 4 cups zoodles)
- 1 tbsp olive oil
Place the chicken breasts in a bowl or ziplock bag and toss with ¼ cup of teriyaki sauce. Marinate for 30 minutes.
Combine all of the pineapple salsa ingredients in a medium bowl, set aside.
Heat a grill or grill pan over medium heat (I used my indoor OptiGrill), add the chicken and grill for 6-7 minutes per side.
While the chicken is grilling, add the olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the pineapple salsa over the chicken and zoodles. Drizzle the remaining teriyaki sauce over the bowl.
Since I used fresh pineapple in the salsa and had an empty pineapple handy, I decided to get insta-fabulous and serve the teriyaki chicken zoodle bowls in a pineapple!
Yup, super fun and so delish!
*Pineapple Bowl Optional 😉
Teriyaki Chicken Zoodle Bowls
Ingredients
- ½ cup teriyaki sauce, divided – click link for homemade recipe
- 2 boneless, skinless chicken breasts, app. ½ lb. each
Pineapple Salsa
- 1 cup pineapple, diced
- 2 tbsp fresh squeezed lime juice
- ¼ cup red bell pepper, diced
- ¼ cup red onion, diced
- 1 tbsp cilantro, chopped
- ¼ cup jalapeño, seeded & minced
- ¼ tsp salt
Zoodles
- 2 large zucchinis, spiralized into app. 4 cups zoodles
- 1 tbsp olive oil
Instructions
- Place the chicken breasts in a bowl or ziplock bag and toss with ¼ cup of teriyaki sauce.
- Marinate for 30 minutes.
- Combine all of the pineapple salsa ingredients in a medium bowl, set aside.
- Heat a grill or grill pan over medium heat, add the chicken and grill for 6-7 minutes per side.
- While the chicken is grilling, add the olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
- Divide the zucchini noodles between two bowls.
- Once the chicken is grilled, slice it up and place on top of the zoodles.
- Spoon the pineapple salsa over the chicken and zoodles.
- Drizzle the remaining teriyaki sauce over the bowl.
Nutrition Facts
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