Indian-Spiced Chicken Zoodle Bowl

This is a good summer recipe to use up zucchini and had really good flavor. I feel as if there could be more vegetables added, since it was just mango and chicken besides the zoodles. Maybe red onions and sweet peppers. I added a Thai chile from the garden (SOO hot) as well. This is definitely a keeper. 

Indian-Spiced Chicken Zoodle Bowl

Serves: 2

Time: 30 minutes

Ingredients:

     1/2 mango, peeled and cut into 1/4-inch pieces. 

     1 tablespoon chopped fresh cilantro

     1 teaspoon lemon juice

     2 garlic cloves, minced

     1 teaspoon grated fresh ginger

     4 teaspoons vegetable oil, divided

     2 teaspoons garam masala, divded

     1/4 teaspoon table salt, divided

     1/4 teaspoon pepper, divided

     8 ounces boneless, skinless chicken breasts, trimmed and cut into 1/2-inch pieces

    12 ounces zucchini noodles

    1/2 cup herb-yogurt sauce

Steps:

1. Combine mango, cilantro, and lemon juice in bowl; season with salt and pepper to taste and set aside until ready to serve. Whisk garlic, ginger, 1 teaspoon oil, 1 teaspoon garam masala, 1/8 teaspoon salt and pepper together in medium bowl, then add chicken and toss to coat. 
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on all sides, 4 to 6 minutes. Transfer to a clean bowl, cover with aluminium foil to keep warm, and set aside to serve. 
3. Heat 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add 1/2 teaspoon garam masala, pinch salt and pepper, and half of zucchini noodles and cook, tossing frequently, until crisp-tender, about 1 minute. Transfer to individual serving bowl and repeat with remaining 1 teaspoon oil, remaining 1/2 teaspoon garam masala, salt and pepper, and remaining zucchini noodles. Top zucchini noodles with chicken, mango mizture, and sauce. Serve. 

Herb-Yogurt Sauce

Makes: 1 cup

Ingredients: 

     1 cup plain whole-milk yogurt

     1 teaspoon grated lemon zest plus 2 tablespoons of juice

     1 garlic clove, minced

     2 tablespoons each of minced fresh cilantro and mint 

Steps:

1. Whisk all ingredients together in bowl. Cover and refrigerate until flavors meld, at least 30 minutes. Season with salt and pepper. (Sauce can be refrigerated for up to 4 days.)

EAT