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Teriyaki Chicken Zoodle Bowls
Print Recipe
Grilled chicken teriyaki is served over zucchini noodles and topped with pineapple salsa in these healthy, gluten free and delicious zoodle bowls!
Course
Main Course
Cuisine
American, Japanese
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Servings
2
zoodle bowls
Calories
350
Author
Whitney Bond
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
Calories:
350
kcal
|
Carbohydrates:
33
g
|
Protein:
32
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
72
mg
|
Sodium:
3200
mg
|
Potassium:
1278
mg
|
Fiber:
4
g
|
Sugar:
26
g
|
Vitamin A:
1178
mg
|
Vitamin C:
119
mg
|
Calcium:
66
mg
|
Iron:
3
mg