Ingredients
Equipment
Method
- Season the chicken strips with salt and pepper. Heat 2 tablespoons of sesame oil in a large skillet over medium heat and cook the chicken until golden brown, about 6 to 8 minutes. Remove and set aside.
- Spiralize the zucchini into noodles. Add the remaining sesame oil, garlic, and ginger to the same skillet, then add the zucchini noodles and cook for 2 to 3 minutes until slightly softened.
- In a small bowl, whisk together the coconut aminos and rice vinegar.
- Divide the zucchini noodles among four containers, then top with the chicken, spinach, cabbage, and avocado. Drizzle with the sauce and sprinkle with sesame seeds.
Nutrition
Notes
Net carbs: 6g per serving (10g total carbs minus 4g fiber).
Substitutions: Use tamari in place of coconut aminos if preferred, and swap the chicken for shrimp or tofu.
Storage: Store the avocado and sauce separately until ready to eat. Zucchini noodles can weep, so rest them on paper towels before packing. Prep the noodles and chicken ahead and add fresh toppings daily.
Serving: Best fresh; serve cold or gently warmed.
