Loaded Zoodles & Chicken

I don't know about you guys, but I know that in my fridge by Friday night I usually have a hodge-podge of random vegetables/leftovers and I'm never quite sure what to do. My answer...Loaded zoodles and grilled chicken!

I say "loaded" because the great thing about this recipe is that pretty much everything can be substituted. The only real "essential" part is the zucchini to make the noodles. Otherwise, you can dice up and throw in whatever veggies/grains/beans you have left in your fridge from your week!

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What I used:

• For the loaded zoodles:

• 1 Medium zucchini (spiraled)

• 1 Medium red pepper (diced)

• 1 cup chickpeas

• 1 cup white quinoa (cooked)

• Handful of spinach (diced)

• 1 clove of garlic (diced)

• 1 Tbs. olive oil

• Salt & Pepper to taste

For the chicken:

• 1 chicken breast chopped, bite-sized

• 1 tsp olive oil + more for cooking

• 1 tsp lemon juice

• 1 tsp minced garlic

• Salt & Pepper to taste

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Directions:

1. Place chicken breast in a Tupperware or plastic bag with lemon juice, salt & pepper, olive oil, and garlic (I usually do this about 30 minutes prior to when I am going to cook it to let it absorb the flavor).

2. Add 1 TBS of olive oil to a medium size skillet and allow to get warm on medium/high heat. Add spiraled zucchini and your other vegetables/grains/beans along with garlic. Maintain on medium heat until all vegetables are cooked (took my dish about 8-10 minutes but it will depend on your vegetables).

3. In another skillet, heat olive oil and then add chopped chicken and saute until done.

4. Put zoodle base in your bowl and top with chicken.

P.S. I didn't add dressing in this picture but I have before and it's great with dressing too. Lidl has a cucumber dill greek yogurt dressing I really like, but most of time I'll just drizzle a little more lemon juice on top if a want more zing!