Garlic Sesame Chicken Zucchini Bowls

A flavorful, protein and fiber-rich dish perfect for weeknight meals. Serve over rice or enjoy on its own for a low-carb option.

By @kalejunkie

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups jasmine rice
• 3 zucchini
• 1 tb olive oil
• 1 pinch salt
• 0.33 cup maple syrup
• 0.33 cup low sodium soy sauce or tamari
• 3 tb tomato paste
• 3 tb rice vinegar
• 2 tb toasted sesame oil
• 6 garlic cloves, mashed
• 0.5 tsp red pepper flakes
• 1 tsp olive oil
• 1 lb ground chicken
• 1 bunch green onions, finely chopped
• 1 tb toasted sesame seeds

Instructions

1. Prepare rice according to package instructions and set aside.
2. Preheat oven to 400°F. Dice zucchini into bite-sized pieces.
3. Transfer diced zucchini to a large baking sheet. Drizzle olive oil on top, toss and add a pinch of salt. Bake for 15-20 minutes, mixing at the halfway point, then broil for 2 minutes at the end to get some slightly crispy edges. Remove from the oven and let cool.
4. In a bowl, whisk together the maple syrup, soy sauce, tomato paste, rice vinegar, sesame oil, garlic, and crushed red pepper flakes.
5. Heat a non-stick skillet over medium heat. Add olive oil.
6. Once the pan is hot, add the ground chicken, breaking it down into tiny pieces. Cook until the chicken is cooked through.
7. Pour in the sauce. Continue to cook until most of the liquid is absorbed.
8. Stir in the green onions and sesame seeds.
9. Remove from heat and assemble bowls, with the rice on the bottom, roasted zucchini on one side, and the chicken on the other side.
10. Garnish with additional green onion and enjoy!