The wonderful thing about veggie noodles is they grill up nicely on a flat surface. The moisture inside the vegetable helps create that nice noodle-like texture and behavior.
1tbspsesame seedsoptional – but why wouldn’t you? They’re awesome!
Instructions
Take the zucchini and start working them through a hand-crank spiralizer (I like to use the patented Vegetti). Voila! You’ve created some zoodles!
Place the newly designed zoodles in a mixing bowl with the chopped garlic, onion, and vegetable stock. Turn them over and let them soak while you work on the birds.
One of the bad habits of dirty eating is portion control. Luckily, we can trick our minds into believing we have more on our plate. I would normally recommend a recipe with eight chicken breasts. But for our purposes, we’re going to use four. Then we’re going to filet them in half. Tada, eight chicken breasts!
Time to grill! Now most of you have traditional grills, which works fine for the chicken. Not so nice for the zoodles. I recommend a wok for the grill. Me? I’ve kind of gone all in on the Blackstone flat top griddle grill. Great for searing meats, poultry, and fish… even BETTER for grilling veggies. Take the sesame oil and spread on the flat surface. Slap those chicken breasts and dump the zoodles right on top. Traditional grillers can use a wok to cook the zoodles, grill the chicken old school style.
Flip those chickens over and toss the zoodles a bit. While finishing, mix the ground ginger, garlic powder, soy sauce, Dijon mustard, honey, and rice wine vinegar in a bowl. Once cooked, take the chicken off, cube it up and dump it in the sauce!
Plate the zoodles fresh and hot. Spoon the chicken cubes of goodness onto the zoodles. Drizzle any remaining sauce over the plate, don’t forget those delicious sesame seeds, and chow down!