ZESTY TERIYAKI CHICKEN & NOODLES

4 Servings

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Nutrition

525 Calories

54g Protein

Ingredients

Chicken Marinade:

1.2 lbs chicken breast thinly sliced

1 lemon juiced

1 lime juiced

3 tbsp less sodium soy sauce

1 tbsp rice vinegar

1 tbsp tamari

2 tbsp honey

2 cloves of garlic grated

1 tbsp sesame seeds

The Rest:

8 oz uncooked Udon noodles

1 carrot julienne cut

4 green onions cut into thirds

1 head of broccoli cut into florets

Kosher salt to taste

Preparation

1. Prepare chicken marinade - add lemon juice, lime juice, soy sauce, rice vinegar, tamari, honey, garlic & sesame seeds to a bowl. Whisk well. Add chicken breast to a zip lock bag along with 3/4 of the chicken marinade. Release all air, seal zip lock shut & massage marinade into chicken. Refrigerate for at least 1 hour. Seal remaining 1/4 chicken marinade in a small container & refrigerate

2. Rinse & cut vegetables accordingly. Set to the side. Add water and kosher salt to a medium pot & bring to a boil. Once boiling, cook Udon noodles according to packaging*

3. Set large pan to medium high heat. Once hot, add chicken breast (DO NOT DISCARD MARINADE). Cook chicken for about 4 minutes before flipping. Cook for an additional 3 minutes. Remove from heat and set on a cutting board. Slice into strips

4. Add remaining chicken marinade to same pan on medium high heat stirring frequently. Once boiling, add carrots, broccoli & green onions stirring frequently. Cook for about 3 minutes before adding cooked noodles & cooked chicken. Pour remaining 1/4 sauce and mix well. Garnish with sesame seeds.

*NOTE: Plan to have the Udon noodles finished cooking around the time the vegetables are done