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Zuddha Bowls
By Makinze Gore
Approved by the Delish Test Kitchen

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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
55 mins
We are low-key obsessed with the sauce on these bowls. It is just so good! Don't want zoodles though? You can make our original Buddha Bowls instead!
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Ingredients
- 3
bell peppers, thinly sliced
- 1
large red onion, diced
- 4 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 4
zucchini, ends trimmed
- 1 lb.
antibiotic free boneless skinless chicken breast
- 1/2 tsp.
ground ginger
- 1/2 tsp.
garlic powder
For the buddha sauce
- 1/4 cup
lime juice
- 2 Tbsp.
peanut butter
- 1 Tbsp.
low-sodium soy sauce
- 1 tsp.
honey
- 1
clove garlic, minced
- 1 Tbsp.
sesame oil
- 1 Tbsp.
extra-virgin olive oil
- 1
avocado, sliced
- 2 cups
baby spinach
- 1 tsp.
toasted sesame seeds
Directions
- Step 1Preheat oven to 425° and spread bell peppers and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake until tender, 15 minutes.
- Step 2Using a julienne peeler (or spiralizer), peel zucchini to make long noodles. Set in colander to drain excess moisture.
- Step 3Season chicken all over with salt, pepper, garlic powder, and ground ginger. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until cooked through and no longer pink, 8 minutes per side or until internal temperature reached 165°. Let rest for 10 minutes, then slice each breast.
- Step 4In the same skillet add another tablespoon oil and cook zoodles until soft, 3 minutes.
- Step 5 Make buddha sauce: Whisk together lime juice, peanut butter, soy sauce, honey, and garlic until evenly combined. Whisk in oils until smooth.
- Step 6Divide zucchini noodles between bowls then top with bell peppers and red onion, chicken, avocado and baby spinach. Sprinkle with sesame seeds and drizzle dressing on top.
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