Rainbow Cashew Zoodles with Sesame Grilled Chicken

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.
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Course: Dinners
Cuisine: Asian
Keyword: Grilling Recipes
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 Servings
Calories: 524kcal

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:

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:

  • 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

Calories: 524kcal | Carbohydrates: 41g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 1286mg | Potassium: 1260mg | Fiber: 4g | Sugar: 24g | Vitamin A: 132.7% | Vitamin C: 86.4% | Calcium: 9.1% | Iron: 22.3%
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!