You don’t get a body like mine drinking kale smoothies. I’m clearly not a healthy eater. I like the fried, fatty goodness of chicken wings, slathered in buffalo sauce, drenched in blue cheese. I never used to worry about my indulgences when I had the metabolism of an Olympic decathlete. But let’s face it – I ain’t winnin’ no medals these days.
Now that grilling season is in full swing, my appetite for cooking has grown exponentially. So I say this to you, my fellow Dad-bod heroes out there, let’s raise our utensils and reclaim our waistlines! Don’t worry… we can still enjoy some of those dirty eating habits with clean eating in mind.
Let’s Get Started…
Honey Ginger Chicken & Garlic Zoodles
The wonderful thing about veggie noodles is they grill up nicely on a flat surface. The moisture inside the vegetable helps create that nice noodle-like texture and behavior.
Honey Ginger Sesame Chicken
Take the zucchini and start working them through a hand-crank spiralizer (I like to use the patented Vegetti). Voila! You’ve created some zoodles!
Place the newly designed zoodles in a mixing bowl with the chopped garlic, onion, and vegetable stock. Turn them over and let them soak while you work on the birds.
One of the bad habits of dirty eating is portion control. Luckily, we can trick our minds into believing we have more on our plate. I would normally recommend a recipe with eight chicken breasts. But for our purposes, we’re going to use four. Then we’re going to filet them in half. Tada, eight chicken breasts!
Time to grill! Now most of you have traditional grills, which works fine for the chicken. Not so nice for the zoodles. I recommend a wok for the grill. Me? I’ve kind of gone all in on the Blackstone flat top griddle grill. Great for searing meats, poultry, and fish… even BETTER for grilling veggies. Take the sesame oil and spread on the flat surface. Slap those chicken breasts and dump the zoodles right on top. Traditional grillers can use a wok to cook the zoodles, grill the chicken old school style.
Flip those chickens over and toss the zoodles a bit. While finishing, mix the ground ginger, garlic powder, soy sauce, Dijon mustard, honey, and rice wine vinegar in a bowl. Once cooked, take the chicken off, cube it up and dump it in the sauce!
Plate the zoodles fresh and hot. Spoon the chicken cubes of goodness onto the zoodles. Drizzle any remaining sauce over the plate, don’t forget those delicious sesame seeds, and chow down!
Best part of this meal? It tastes like you’re ordering take-out from your favorite Asian restaurant (minus all of those fried foods!). I also find that my kids love slurping these noodles like spaghetti (bonus, they’re eating veggies!).
Speaking of fried rice… check out my next article in the Dad Diet Grilling Series, “Walk The Wok: Flank Steak with Cauliflower Fried Rice.”
Born and raised in Rochester, Bryan now resides in Farmington, NY with his wife and two lovely daughters. He performs with a comedy improv group called Nuts & Bolts, officiates high school football, and is currently a "swami" with Universal Life Church (which means he gets to marry people). It's a good day when everyone gets out of the house on time.
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