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Lemongrass Chicken Zoodle Bowl

This fresh, flavour-packed bowl combines lemongrass-marinated chicken, crisp vegetables, and fragrant herbs with a bright Nuoc Cham dressing. Packed with protein, fibre, and phytonutrients! It's a light, vibrant meal that is perfect for the summer and meal prep.

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Lemongrass Chicken

  • 454g/1lb boneless, skinless chicken thighs
  • 1 lemongrass stalk, tender white portion only, roughly chopped
  • 1 large garlic clove
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 large kaffir lime leaves, centre stem removed and roughly chopped
  • 1 green onion, roughly chopped
  • 1/2 tsp chili flakes, adjust to taste
  • 1 tbsp fish sauce
  • 1 tbsp low-sodium coconut aminos
  • 1 tbsp avocado oil
  • 3/4 tsp salt

Nuoc Cham Dressing

  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1/4 cup water
  • 1 tbsp raw honey
  • 1/2 tsp red chili pepper thinly sliced, adjust to taste
  • 1 tsp garlic, finely grated

Bowl

  • 1 large zucchini, spiralized
  • 1 red bell pepper, julienned
  • 2 medium carrots, julienned
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup cilantro microgreens or fresh cilantro
  • 1/2 cup roasted cashews, roughly chopped
  • Lime wedges, for serving
Servings 4
Prep Time 20 mins
Cook Time 12 mins
Total Time 30 mins
  1. Combine the lemongrass, garlic, lime zest, lime juice, kaffir lime leaves, green onion, chilli flakes, fish sauce, coconut aminos, avocado oil, and salt in a blender. Process until smooth.
  2. Pour the marinade over the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 12 hours.
  3. To make the Nuoc Cham, whisk together the lime juice, fish sauce, water, honey, chilli, and garlic. Set aside.
  4. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes before slicing.
  5. Divide the zucchini noodles among four bowls. Top with the red pepper, carrots, mint, microgreens or cilantro, cashews, and lime wedges.
  6. Arrange the sliced chicken over the vegetables and drizzle generously with the Nuoc Cham dressing.
  7. Serve immediately with lime wedges.

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