Serves: 2 | Cook Time: 15 min.

Healthy, sweet, and just the right amount of spicy – what more could you ask for?

10 Oz. Zucchini

1 Tablespoon Olive Oil

2 Cloves Garlic (Minced)

12 Oz. Boneless, Skinless Chicken Breast (Cut Into Cubes)

1 Tablespoon Chopped Scallion

Sesame Seeds for Garnish

For the Sauce:

2 Tablespoons Honey

1 Tablespoon Sriracha

1 1/2 Tablespoons Soy Sauce

1 Teaspoon Olive Oil

1/2 Tablespoon Corn Starch

2 Tablespoons Water

1: Prepare Your Zucchini

We used a spiralizer to make long, skinny noodles, but if you don’t have one, a chef knife, mandolin, or potato peeler works just as well. Either way you slice it, place your freshly cut “noodles” on a paper towel after, so that any excess water is soaked up.

2: Make it Saucy

In a small bowl, whisk together honey, sriracha, soy sauce, oil, cornstarch, and water to make your sauce.

3: Cook the Chicken

Over medium heat, drizzle olive oil into a large skillet and add the minced garlic. Cook until aromatic, then toss in your chicken. Once the chicken turns white, pour in the sauce and cook until the sauce thickens.

4: Build Your Bowl

Top your zoodles with a heaping helping of chicken, garnish with sesame seeds, and stab a fork in! Enjoy!

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