Teriyaki Chicken Zucchini Noodles.

Yield: 1

• Chicken Breast                                              1 each

• Avocado Oil                                                   1 tsp

• Salt                                                                  Pinch

• Pepper                                                            Pinch

• Granulated Garlic                                         1 tsp

• Chili Powder                                                  1 tsp

• Garlic Cloves                                                  2 tbsp

• Avocado Oil                                                    2 tbsp

• Red Pepper Flakes                                        1 tsp

• Julienned Carrots                                          ½ cup

• Julienned Red Bell Peppers                         ½ cup

• Julienned Portabella Mushrooms              ½ cup

• Snow Peas                                                      ¼ cup

• Chicken Broth                                                ½ cup

• Very Very Teriyaki Sauce                             ¼ cup

• Salt                                                                  1 tsp

• Pepper                                                            1 tsp

• Zucchini Noodles                                          1 Zucchini

1. Pre-heat oven to 350 degrees.

2. Toss chicken breast in a bowl with oil and seasonings. 

3. Lay on a sheet pan and bake for 20 minutes.

4. On low to medium heat, sauté garlic cloves, and red pepper flakes until fragrant.

5. Add Julienne Vegetables and Snow Peas to the pan and sauté until al dente or 5 minutes.

6. Add chicken broth and teriyaki sauce to the vegetable, simmer until liquid is reduced by half.

7. Remove from heat and add Zucchini Noodles to the mixture. 

8. Gently toss vegetables together and season to taste.

9. Plate and Enjoy!