Thai Green Curry Chicken Zoodle Bowls

Flavorful and healthy Thai green curry with chicken served over zucchini noodles, enhanced with ginger, garlic, and a hint of lime zest for a bright flavor.

Ingredients

• 1.5 pounds, cut into bite-sized pieces Chicken Breast
• 4 medium, spiralized into noodles Zucchini
• 1 can (13.5 oz) Coconut Milk
• 2 tablespoons Green Curry Paste (low sodium)
• 1, thinly sliced Bell Pepper
• 1 tablespoon Fish Sauce (low sodium)
• 1 tablespoon, fresh Lime Juice
• 1 teaspoon Lime Zest
• 2 tablespoons, chopped Cilantro
• 1 teaspoon, grated Ginger
• 2 cloves, minced Garlic

Instructions

1. Heat a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Add minced garlic and grated ginger and cook for 1 minute until fragrant. Be careful not to burn the garlic.
4. Stir in green curry paste and cook for 1 minute until fragrant.
5. Pour in coconut milk and bring to a simmer.
6. Add sliced bell pepper and simmer for 5 minutes, or until the pepper is tender-crisp.
7. Stir in fish sauce, lime juice, and lime zest.
8. Add zucchini noodles and toss to combine. Cook for 2-3 minutes, or until the noodles are heated through.
9. Garnish with fresh cilantro and serve immediately.

Cuisine: Thai

Suitability: low sodium,low carb

Prep Time: 25 mins

Cook Time: 25 mins

Serving Size: 4

Meal Type: dinner