One night, I made one of my go-to healthy weeknight spiralized meals. Then, I posted a picture on Instagram (obviously.) It got so many likes (515!) that I knew I had to share it with you all – how selfish of me not to!
What does “go to healthy weeknight meals” mean? Well, when I’m in a rush or I’m not planning on testing out a recipe for the blog on Lu for dinner, I have my “go-tos” that I don’t have to think about and always have ingredients for.
For example, cauliflower rice, salmon and a veg. I always have cauliflower rice, I always have salmon in the freezer and I obviously always have some sort of other vegetable in the fridge.
My cauliflower rice is da bomb, it really is. I sautee garlic, red onion, cauliflower and red pepper flakes together, add chicken broth, then the cauliflower rice, cumin, oregano, salt, pepper and more chicken broth. I cook it for a mere 5-10 minutes and then serve it alongside my salmon. Deeeelicious!
But, this blog post isn’t about cauliflower rice. This blog is only reserved for spiralized recipes. Obviously, I always have zucchinis in the refrigerator. The day I don’t have zucchinis is the day you’ll need to check my pulse.
Whenever I know it’s going to be a crazy week, I’ll buy bok choy and corn for this “go-to” meal. I hate to admit it, but I used a canned teriyaki sauce. Annie Chun’s is the best. Most importantly, it’s quick.
This meal is so flavorful, for minimal effort. I love the warmth of the garlic broth combined with the softness of the bok choy and the sweetness of the teriyaki sauce. It’s a home-run.
Speaking of bok choy, in the recipe it says to “remove tough bottoms” – this is what I mean:
Lu loves this dish. He always says, “Why isn’t this in a restaurant? Everyone would order it!” Well, honey, technically you’re in the greatest restaurant in the world: The Inspiralized Kitchen!
What are your favorite healthy meals to make on the weeknights?
Nutritional Information & Recipe
Teriyaki Chicken, Bok Choy and Corn Zucchini Noodles
- 3/4 cup cubed chicken breast
- 2-3 tbsp favorite teriyaki sauce I use Annie Chun's
- 1 ear of corn
- 1 large garlic clove minced
- 1 pinch red pepper flakes
- 2 bunches of baby bok choy bottom tough stems remove
- 1 tsp low-sodium soy sauce
- 1/2 cup chicken broth
- 2 medium zucchinis Blade C
- Preheat the oven to 375 degrees. Place your chicken on a baking tray and pour over with teriyaki sauce. Mix together so that the chicken is covered. Let marinade while oven preheats. Once oven preheats, bake for 15-17 minutes or until chicken is cooked through.
- While the chicken is marinading, cover your corn with water in a medium saucepan. Lightly salt the water and cover, bringing to a boil. Cook for another 2 minutes once boiled and then set aside to strain in a colander.
- Place a large skillet over medium heat and coat with cooking spray. Once the skillet warms, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the bok choy. Toss to combine and let cook for about 2 minutes or until bok choy begins to wilt. Then, shave off the kernels of the corn with a knife into the skillet. Then, add in the soy sauce and chicken broth.
- Let reduce for about 3-5 minutes or until most of the liquid is gone. Then, add in the zucchini noodles. Toss to combine and let cook for 2-3 minutes, tossing frequently, or until noodles have softened to your preference. Remove from heat, place in the cooked chicken, toss to combine and then divide into bowls. Enjoy!