Healthy Gourmet Kitchen

Zucchini Carrot Noodles with Poached Chicken

4.81818
Average: 4.8 (11 votes)
(11 votes)
Zucchini Carrot Noodles with Poached Chicken

Zucchini carrot noodles with poached chicken - The delicious vegetable pasta fills you up with just a few calories.

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
375
calories
Calories

Healthy, because

Even smarter

Nutritional values

In addition to plenty of protein, B vitamins and iron, poultry meat also contains copper, potassium and zinc. The vegetable noodles contain hardly any calories and carbohydrates, but thanks to the dietary fiber they make you feel full for a long time - perfect for those who follow the low-carb principle.

To get even more healthy ingredients, wash carrots thoroughly rather than peeling them.

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein44 g(45 %)
Fat13 g(11 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage7.2 g(24 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K51.4 μg(86 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin26.3 mg(219 %)
Vitamin B₆1.2 mg(86 %)
Folate78 μg(26 %)
Pantothenic acid2 mg(33 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C47 mg(49 %)
Potassium1,250 mg(31 %)
Calcium141 mg(14 %)
Magnesium115 mg(38 %)
Iron5.5 mg(37 %)
Iodine36 μg(18 %)
Zinc2.7 mg(34 %)
Saturated fatty acids5.7 g
Uric acid373 mg
Cholesterol93 mg
Complete sugar14 g

Ingredients

for
2
Ingredients
10 ozs Chicken breasts (fillets)
salt
32 ozs Zucchini
7 ozs carrots
4 ozs Endive
1 Tbsp sesame oil
3 Tbsps soy sauce
1 splash Sambal oelek
1 Tbsp Lime juice
peppers
1 tsp Coconut oil
How healthy are the main ingredients?
ZucchiniChicken breastcarrotEndivesoy saucesesame oil

Preparation steps

1.

Rinse chicken breasts, pat dry with paper towels and cook in plenty of boiling salted water for about 20 minutes.

2.

Meanwhile, clean and wash the zucchini. Clean and peel carrots. Cut both into long strips with a spiral cutter or peeler. Clean and wash chicory and divide into individual leaves.

3.

Heat sesame oil in a frying pan. Sauté vegetable noodles in it for 5 minutes over medium heat. Add chicory and continue to sauté for 2-3 minutes. Season with 2 tablespoons soy sauce, sambal oelek, lime juice, salt and pepper.

4.

Remove chicken, drain, pat dry and slice. Heat the coconut oil in a frying pan. Toss the meat in the oil over low heat for 2-3 minutes and deglaze with remaining soy sauce. Season with salt and pepper and serve with the zucchini-carrot noodles.