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low carb chicken zucchini bowl recipe 535496690

20-Minute Garlic Low Carb Chicken Zucchini Bowl

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Enjoy a quick, healthy low carb chicken zucchini bowl! This one-pan stir-fry is perfect for an easy weeknight dinner in under 20 mins.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner
Cuisine: Asian Inspired
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast cut into 1-inch pieces
  • 2 zucchinis medium, sliced into half-moons
  • 1 tablespoon olive oil or sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 2 tablespoons water
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch optional, for thickening
  • 1/2 teaspoon black pepper
  • 1 green onion sliced (for garnish)

Method
 

  1. Prepare the sauce: Whisk together soy sauce, water, honey (or maple syrup), and cornstarch (if using) in a small bowl. Set aside.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
  3. Add minced garlic and grated ginger to the same skillet. Cook for about 30 seconds until fragrant. Do not burn the garlic.
  4. Add sliced zucchini to the skillet. Stir-fry for 3 to 4 minutes until tender-crisp.
  5. Return the cooked chicken to the skillet with the zucchini.
  6. Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens slightly and coats everything evenly, about 1 minute.
  7. Remove from heat. Season with black pepper and garnish with sliced green onion before serving.

Nutrition

Calories: 350kcalProtein: 50gFat: 10.3gCholesterol: 129mgSodium: 348mgFiber: 1.4gSugar: 8.8g

Notes

Vegetable Swap: I've found that bell peppers or snap peas are fantastic if you're out of zucchini, just toss them in for the last 2-3 minutes to keep them wonderfully