Lemon Chicken Zoodle Bowls are easy to make and a wonderful healthy lunch or dinner. This recipe is packed full of flavor, protein, and veggies. If you are following the myWW plan it is a great Weight Watchers recipe.
WHAT ARE ZOODLES?
If you aren't familiar with zoodles, prepare for a healthy pasta alternative.
Zoodles are zucchini noodles and are a wonderful substitute for spaghetti noodles.
It is easy to make zoodles using a spiralizer tool. They only take minutes to cook. Zucchini has a mild flavor, so they work well in many different recipes and with different seasonings.
INGREDIENTS FOR LEMON CHICKEN ZOODLE BOWLS
The marinade for the chicken is delicious. It does contain honey, but you don't have to eat a large quantity of the marinade so it doesn't add very many overall calories.
- Boneless Skinless Chicken Breasts
- Chicken Broth
- Lemon Juice
- Honey
- Toasted Sesame Oil
- Soy Sauce
- Cornstarch
- Ginger Ginger
- Garlic Cloves
- Olive Oil
- Zucchini
- Salt and Black Pepper
- Toasted Sesame Seeds
HOW TO MAKE LEMON CHICKEN ZOODLE BOWLS
This is a great recipe you can meal prep ahead of time for easy weekday lunches.
STEP ONE: PREPARE MARINADE
Add the chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, and cornstarch to a small bowl and use a whisk to combine the ingredients well. Set the bowl aside for now.
STEP TWO: MAKE ZOODLES
Take the zucchini and cut the ends off each one.
Run both zucchini through the spiralizer
with the 1/8-inch spacing blade. Depending on your zucchini length, you may want to cut the zoodles into shorter lengths.
Sprinkle the zoodles with salt and pepper and put them into a colander
that is sitting in the sink. This will allow the excess moisture to drain off the zoodles while you work on the next step.
STEP THREE: PREPARE CHICKEN
Cut the chicken into small bite-sized pieces and season with salt and pepper.
STEP FOUR: COOK CHICKEN
Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat.
Place the diced chicken in the skillet and cook for 5-6 minutes or until the chicken is cooked through.
Pour the marinade into the skillet with the chicken. Stir to coat the chicken. Increase the heat, so the sauce begins to boil.
Once the sauce starts boiling, turn the burner off and set the skillet aside.
STEP SIX: COOK ZOODLES
Use paper towels and squeeze out any leftover excess moisture from the zucchini noodles.
In another large skillet, add one tablespoon of olive oil and turn the heat on to medium. Add the zoodles to the skillet and use tongs to stir the zoodles around.
Cook the zoodles for around 6 minutes or until they are cooked al dente. Turn the heat off.
STEP SEVEN: SERVE
Make a bed of zoodles on each plate and top it with chicken and some extra sauce. Sprinkle toasted sesame seeds on top, if desired.
LEMON CHICKEN ZOODLE BOWLS RECIPE
This recipe is a full meal in a bowl. If you are following the myWW plan this will be 9 points for blue, 11 for green and 9 for purple. These points' values are based on eating every bit of the sauce. If you reduce the amount of sauce you use, it will automatically be fewer points. In my opinion, 9 points aren't bad for a full meal!
On the current WeightWatchers Program (2023) it is 10 points per serving. Divide the zoodles and chicken equally into 4 bowls. One portion is a serving.
You can print off the complete ingredients and instructions for these lemon chicken zoodle bowls via the recipe card below.
These flavorful lemon chicken zoodle bowls are delicious and perfect for a healthy lunch or dinner.
- 2 pounds boneless skinless chicken
- ¼ cup chicken broth
- ¼ cup lemon juice
- 2 large zucchini spiralized
- 1 tablespoon toasted sesame oil
- ¼ cup honey
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons olive oil divided
- ⅛ teaspoon ground ginger
- Himalayan pink salt and black pepper to taste
- Toasted sesame seeds for garnish
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Add chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, cornstarch, ground ginger and minced garlic to a small bowl and whisk to combine. Set aside.
-
Cut off the ends of each zucchini and run through spiralizer with ⅛ inch spacing blade to create zoodles. Use kitchen scissors to cut them into 10-12 inch pieces. Sprinkle with salt and pepper. Place zoodles in a colander over the sink to allow them to drain while preparing next step.
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Chop chicken into bite sized pieces. Season with salt and pepper.
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Place two tablespoons of olive oil in a large skillet on medium-high heat. Add the bite sized chicken pieces and cook through, about 5-6 minutes, tossing as needed. Add the honey lemon sauce and stir to coat the chicken. Turn up the heat to bring sauce to a boil. Once sauce begins to boil, turn off the heat and set aside.
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Use paper towels to squeeze out any extra moisture from the zoodles.
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Place one tablespoon of olive oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 5-6 minutes, until al dente. Turn off the heat.
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Serve lemon chicken over a bed of zoodles. Be sure to spoon on extra sauce to allow the zoodles to soak up the flavor. Sprinkle on toasted sesame seeds and serve.
This recipe is a full meal in a bowl. If you are following the myWW plan, this will be 9 points for blue, 11 for green, and 9 for purple. These points' values are based on eating every bit of the sauce. If you reduce the amount of sauce you use it will automatically be fewer points. In my opinion, 9 points aren't bad for a full meal!
On the current WeightWatchers Program (2023) it is 10 points per serving. Divide the zoodles and chicken equally into 4 bowls. One portion is a serving.
If you love healthy recipes, be sure to check these out:
- Air Fryer Lemon Pepper Shrimp
- Weight Watchers Shrimp Spaghetti
- Taco Zucchini Boats
- Grilled Cajun Chicken Kebobs
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