Zucchini Noodle Stir-Fry: A Flavorful Healthy Twist

This Zucchini Noodle Stir-Fry offers a deliciously healthy alternative, making it a quick and satisfying option for busy weeknights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Quick Meals

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound diced boneless, skinless chicken breasts or thighs

For Sautéing

2 tablespoons olive oil or avocado oil

For Aromatics

1 medium onion, chopped or shallots
2 cloves garlic, minced or garlic powder

For the Base

1 cup long-grain white rice or brown rice
1 cup carrots, sliced or peas

For Liquid

4 cups chicken broth low-sodium for control over salt
1 cup unsweetened almond milk or any non-dairy milk

For Seasoning

1 teaspoon dried thyme or fresh thyme
to taste salt
to taste pepper

For Garnish

1/4 cup fresh parsley, chopped or cilantro

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned.
Lower the heat, add chopped onion, and sauté for 2-3 minutes. Stir in minced garlic for 30 seconds.
Pour in uncooked rice and carrots, add chicken broth, thyme, salt, and pepper. Bring to a gentle boil.
Cover and simmer for 18-20 minutes without lifting the lid, ensuring the rice absorbs the liquid.
Stir in almond milk and parsley, simmer uncovered for 3-4 minutes.
Taste and adjust seasoning before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Reheat on low heat, adding broth if needed.

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