Zucchini Noodle Chicken Pad Thai

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodle Chicken Pad Thai

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Pad Thai

Enjoy a light yet satisfying twist on a classic Pad Thai with tender strips of grilled chicken, crisp zucchini noodles, and a perfectly balanced tangy-sweet sauce. This dish offers vibrant textures and fresh flavors, making it a nutritious, low-calorie meal that delights the palate any time of the day.

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NUTRITION

421kcal
Protein
47.4g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized)

1 large Egg

1/2 cup Bean Sprouts

1 tbsp Chopped Peanuts

1 tsp Vegetable Oil

1 serving Pad Thai Sauce

1 stalk Green Onion

1 clove Garlic

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PREPARATION

  • 1

    Prepare the zucchini by spiralizing it into noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear in a non-stick skillet over medium-high heat until fully cooked (about 5-6 minutes per side). Once cooked, slice into strips.

  • 3

    In the same skillet, heat the vegetable oil and add the minced garlic and chopped green onion. Sauté until fragrant, about 1 minute.

  • 4

    Add the pad thai sauce to the skillet and toss to coat the aromatics. Introduce the zucchini noodles and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

  • 5

    Push the zucchini noodles to the side and crack the egg into the pan. Scramble it until just set and then mix it with the noodles.

  • 6

    Add the grilled chicken strips and bean sprouts to the pan, gently tossing all ingredients together so the sauce evenly coats everything.

  • 7

    Plate the dish and sprinkle chopped peanuts on top for added crunch. Serve immediately while hot.

Zucchini Noodle Chicken Pad Thai

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodle Chicken Pad Thai

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Pad Thai

Enjoy a light yet satisfying twist on a classic Pad Thai with tender strips of grilled chicken, crisp zucchini noodles, and a perfectly balanced tangy-sweet sauce. This dish offers vibrant textures and fresh flavors, making it a nutritious, low-calorie meal that delights the palate any time of the day.

NUTRITION

421kcal
Protein
47.4g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized)

1 large Egg

1/2 cup Bean Sprouts

1 tbsp Chopped Peanuts

1 tsp Vegetable Oil

1 serving Pad Thai Sauce

1 stalk Green Onion

1 clove Garlic

PREPARATION

  • 1

    Prepare the zucchini by spiralizing it into noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear in a non-stick skillet over medium-high heat until fully cooked (about 5-6 minutes per side). Once cooked, slice into strips.

  • 3

    In the same skillet, heat the vegetable oil and add the minced garlic and chopped green onion. Sauté until fragrant, about 1 minute.

  • 4

    Add the pad thai sauce to the skillet and toss to coat the aromatics. Introduce the zucchini noodles and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

  • 5

    Push the zucchini noodles to the side and crack the egg into the pan. Scramble it until just set and then mix it with the noodles.

  • 6

    Add the grilled chicken strips and bean sprouts to the pan, gently tossing all ingredients together so the sauce evenly coats everything.

  • 7

    Plate the dish and sprinkle chopped peanuts on top for added crunch. Serve immediately while hot.