Name: Zucchini Noodle Chicken Pad Thai
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Zucchini; 1 large Egg; 1 small Carrot; 1/2 cup Red Bell Pepper (sliced); 1 clove Garlic; 2 tbsp Peanuts; 1 tbsp Low-Sodium Soy Sauce; 1 tsp Olive Oil; 1 tbsp Lime Juice

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

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Pad Thai

Enjoy a vibrant twist on Pad Thai featuring tender chicken, crisp zucchini noodles, and a medley of fresh vegetables, all tossed in a tangy, low-sodium sauce that brings a burst of flavor with every bite.

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NUTRITION

Protein

40.7g

Fat

19.8g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 large Egg

1 small Carrot

1/2 cup Red Bell Pepper (sliced)

1 clove Garlic

2 tbsp Peanuts

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

1
Spiralize the zucchini to create noodles and set aside.
2
Thinly slice the carrot and red bell pepper; mince the garlic.
3
Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
4
Add the chicken breast (cut into thin strips) to the skillet and cook until browned and fully cooked.
5
Push the chicken to one side of the skillet and crack the egg into the cleared space. Scramble the egg until just set.
6
Mix in the zucchini noodles, carrot, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
7
Add low-sodium soy sauce and lime juice, tossing everything to combine well.
8
Plate the dish and sprinkle chopped peanuts on top for added crunch and flavor.