Ingredients

The following ingredients have 2 Servings
  • 2 medium pieces boneless skinless, chicken breasts ((about 2/3 lb) cut into strips or chunks)
  • salt and black pepper (to taste)
  • 2 Tablespoons cooking oil (olive or coconut oil for paleo)
  • 5-6 medium zucchini (cut into noodles using a spiralizer or a vegetable peeler)
  • 1 cup chopped pineapple chunks (fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead)
  • 1/4 cup low-sodium soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
  • 2-3 Tablespoons honey (coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is))
  • 3 Tablespoons rice vinegar
  • 2 garlic cloves (minced)
  • 1/2 teaspoon grated ginger
  • 1 Tablespoon corn starch (or use arrowroot powder or tapioca starch for a paleo version)
  • 2 Tablespoons water (plus more as needed to thin out sauce)
  • salt, black pepper, and red pepper flakes (to taste; optional)
  • Green onions (sliced thinly)
  • Broccoli florets
  • Sesame Seeds
  • Lunch containers (for meal prep)

Instruction

  • In a small bowl, whisk together all the ingredients for the sauce.
  • In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
  • Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if the sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
  • *If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  • Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
  • For meal prep: Divide evenly into lunch containers. Store in fridge for up to four days.