Top zucchini noodles with chicken, mango mixture, and sauce. Transfer to individual plates and repeat with remaining 2 teaspoons of oil, remaining 1 teaspoon of garam masala, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon of pepper, and remaining zucchini noodles. Add 1 teaspoon garam masala, ½ teaspoon salt, ⅛ teaspoon teaspoon salt, ⅛ teaspoon pepper, and half of zucchini noodles and cooking, tossing frequently until crisp-tender, about 1 minute. Heat 2 teaspoons in now-empty skillet over medium-high heat until shimmering. Transfer to clean bowl, cover with aluminum foil to keep warm and set aside until ready to serve.Ĥ. Add chicken and cook until browned on all sides, 4 to 6 minutes. Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Whisk 2 teaspoons oil, garlic, 2 teaspoons garam masala, ginger, ¼ teaspoon salt and ¼ teaspoon pepper together in medium bowl, then add chicken and toss to coat.ģ. For the salad, combien mango, cilantro, and lemon juice in bowl season with salt and pepper to taste and set aside until ready to serve. (Sauce can be refrigerated for up to 4 days.)Ģ. Cover and refrigerate until flavors meld, at least 30 minutes. For the sauce, whisk all ingredients together in bowl. 2 tablespoons minced fresh mint or parsleyġ.
#Zoodles apps plus#
1 teaspoon grated lemon zest, plus 2 tablespoons juice.1 recipe Herb-Yogurt Sauce (recipe follows).1 ½ pounds zucchini noodles, cut into 6-inch lengths, divided.1 pound boneless, skinless chicken breasts, trimmed and cut into ½-inch pieces.2 tablespoons chopped fresh cilantro or mint.1 mango, peeled and cut into ¼ -inch pieces.
Recipe: Zucchini noodle-chicken salad with ginger and garam masala Cook the zucchini to your desired level of doneness but be careful not to overcook. You will need two pounds of zucchini to get 1 ½ pounds of zucchini noodles. We prefer to spiralize our zucchini at home, but you can use store-bought zucchini noodles here. If possible, use smaller, in-season zucchini, which have thinner skins and fewer seeds. A cilantro-mint yogurt sauce evoked a cooling raita and diced mango added a touch of sweetness to the dish.Ĭooking zucchini noodles in two batches ensured that they didn't overcook and turn mushy. Garam masala (a north Indian spice blend that contains cumin, coriander, cinnamon, bay leaf, and black pepper) garlic and ginger, traditionally used in north Indian meat dishes, give our chicken deep flavor. So easy and equally delicious.For a fast and flavorful salad, we paired quick-cooking zucchini noodles and chicken. While I love this dish hot, it’s also great cold! If you don’t cook the zoodles it actually cuts out some of the cooking time too! Just cook the shrimp, then add the zoodles and pesto and toss. You’d be surprised at all the things you can spiralize! And if you’re in the market for a new food processor, the Cuisinart 11-cup is where it’s at. I have been using the Paderno spiralizer for years and love it! It really makes consuming more vegetables easy and fun. I know making your own pesto may seem a little daunting, but really it couldn’t be easier!Īs far as equipment goes, you’re going to need a large skillet, a spiralizer, and a food processor. You’re going to love how easy and quick this recipe is. Let’s be honest, zoodles are pretty bland and kind of boring. This creamy pesto is the perfect addition to zoodles.
As anonymous user you will receive only 50 reviews. But still super creamy because I pack it with pine nuts. Kid Mode by Zoodles You do not follow this application. While most pesto is made with cheese, this pesto is actually dairy-free. 😍 And creamy pesto? Oh, now we’re talkin’.
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