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Rainbow Cashew Zoodles with Sesame Grilled Chicken

These Rainbow Zoodles will give you a veggie packed dinner, all covered with a tangy cashew sauce and topped with sweet sesame grilled chicken.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 4 Servings
Calories: 524 kcal
Course: Dinner
Cuisine: Asian

Ingredients

For The Rainbow Zoodles:
  • 3-4 medium zucchini aim for 1 medium zucchini per serving
  • 1 red bell pepper
  • 2 medium carrots
For The Sesame Cashew Sauce:
  • 1/2 cup cashew butter or peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 4 garlic cloves finely minced or pressed
  • 2-3 teaspoons freshly grated ginger
  • 1-2 teaspoons Chili garlic sauce
  • 1 cup fresh basil optional, but good
For The Sesame Chicken:
  • 1 pound boneless skinless chicken thighs
  • sesame marinade see below
For The Sesame Marinade:
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon Chili garlic sauce
  • 2 teaspoons freshly grated ginger
  • 4 cloves of garlic minced or pressed

Instructions

For The Chicken:
    Cup of Yum
  1. Whisk together ingredients for marinade.
  2. Place chicken in a bowl, pour marinade over chicken, turning to make sure the chicken is completely coated.
  3. Marinade for at least an hour, up to overnight.
  4. Store in the refrigerator until ready to cook.
To Cook The Chicken:
  1. Heat grill on high heat, then reduce to medium right before putting the chicken on.
  2. Cook for about 5 minutes on one side, flip and cook for 2 more minutes.
  3. Use a thermometer to check temperature, remove from grill when center reads 165°F or higher.
  4. *Cooking times can vary depending on your grill and other factors, use your best judgement here.
For The Rainbow Zoodles:
  1. 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:
  1. In a food processor, combine all ingredients for the Sesame Cashew Sauce except for the basil and pulse to combine.
  2. 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:
  1. Combine all vegetables in a large bowl.
  2. Toss with the Sesame Cashew Sauce, making sure the zoodles are completely coated. Divide between serving bowls.
  3. 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

Calories 524kcal (26%) Carbohydrates 41g (14%) Protein 36g (72%) Fat 26g (40%) Saturated Fat 5g (25%) Cholesterol 71mg (24%) Sodium 1286mg (54%) Potassium 1260mg (36%) 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

% 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.