Low Iodine Garlic Chicken Zucchini Noodle Bowl

Total time35 min

Prep time15 min

Cook time20 min

Low Iodine Garlic Chicken Zucchini Noodle Bowl

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Ingredients

4 servings

For the chicken

1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp sea salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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¼ tsp black pepper
2 tbsp olive oil, divided

For the sauce

4 cloves garlic, minced
¼ tsp red pepper flakes
½ cup chicken broth
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice

For the zucchini noodles

4 medium zucchini (about 2 lb total), spiralized into noodles
¼ tsp sea salt

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Toss the chicken pieces with ½ tsp sea salt and ¼ tsp black pepper until evenly coated. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2
Add the chicken in a single layer and cook, undisturbed, for 4 minutes until the undersides are golden. Flip and cook for another 3–4 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer with no pink at the center. Transfer to a plate and set aside.

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