Rainbow Cashew Zoodles with Sesame Grilled Chicken
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Rainbow Cashew Zoodles with Sesame Grilled Chicken
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These Rainbow Zoodles will give you a veggie packed dinner, all covered with a tangy cashew sauce and topped with sweet sesame grilled chicken.
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Ingredients
For The Rainbow Zoodles:
- 3-4 zucchini aim for 1 medium zucchini per serving, medium
- 1 red bell pepper
- 2 carrot medium
For The Sesame Cashew Sauce:
- 1/2 cup cashew butter or peanut butter
- 1/4 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon lime juice fresh
- 4 garlic finely minced or pressed, cloves
- 2-3 teaspoons ginger freshly grated
- 1-2 teaspoons Chili garlic sauce
- 1 cup basil optional, but good, fresh
For The Sesame Chicken:
- 1 pound boneless skinless chicken thighs
- sesame marinade see below
For The Sesame Marinade:
- 1/4 cup soy sauce low sodium
- 1/4 cup brown sugar
- 1 tablespoon lime juice fresh
- 1 teaspoon sesame oil
- 1 teaspoon Chili garlic sauce
- 2 teaspoons ginger freshly grated
- 4 cloves garlic minced or pressed
Instructions
For The Chicken:
- Whisk together ingredients for marinade.
- Place chicken in a bowl, pour marinade over chicken, turning to make sure the chicken is completely coated.
- Marinade for at least an hour, up to overnight.
- Store in the refrigerator until ready to cook.
To Cook The Chicken:
- Heat grill on high heat, then reduce to medium right before putting the chicken on.
- Cook for about 5 minutes on one side, flip and cook for 2 more minutes.
- Use a thermometer to check temperature, remove from grill when center reads 165°F or higher.
- *Cooking times can vary depending on your grill and other factors, use your best judgement here.
For The Rainbow Zoodles:
- Using a spiralizer (I use the blade with the larger holes for zucchini, the flat blade for the bell pepper), turn your veggies into noodles, and grate the carrots. If you don't have a spiralizer, you can use a mandolin or if you have great knife skills just slice them into very thin strips.
For The Sesame Cashew Sauce:
- In a food processor, combine all ingredients for the Sesame Cashew Sauce except for the basil and pulse to combine.
- When combined, add the basil and pulse again until basil is incorporated into sauce. You want to get a creamy consistency, but be careful not to over mix or the sauce may try to congeal. There will be visible shreds of basil in the sauce.
To Finish The Dish:
- Combine all vegetables in a large bowl.
- Toss with the Sesame Cashew Sauce, making sure the zoodles are completely coated. Divide between serving bowls.
- Top with sliced chicken, garnish with sesame seeds and slices of lime if desired.
Notes
- Mix the Cashew Sauce with the veggies just before serving. The veggies will release quite a bit of liquid, which will thin out the sauce, if you let them sit too long it becomes too watery.I like to cut veggie noodles a few times with kitchen shears on the bowl - it keeps them from turning into one large mass.To make this vegan, use tofu instead of chicken, or just serve the noodles on their own.Be sure to use low sodium soy sauce to keep this from getting too salty.To make this gluten free, be sure to use gluten free soy sauce!
Nutrition Information
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Calories
524kcal
(26%)
Carbohydrates
41g
(14%)
Protein
36g
(72%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
71mg
(24%)
Sodium
1286mg
(54%)
Potassium
1260mg
(27%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
6635IU
(133%)
Vitamin C
71.3mg
(79%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 1286mg | 54% |
| Potassium | 1260mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 6635IU | 133% |
| Vitamin C | 71.3mg | 79% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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