Chicken Sweet Potato Noodle Bowl

This recipe is simple good, and makes for an incredibly quick and easy meal. And, all in one dish too. It also features homemade vegetable bouillon powder and will leave you with leftovers to store in your pantry (so you can easily make this recipe again!). The homemade bouillon came about because I wanted a concentrated broth flavor, but didn’t want to add a ton of liquid. In my quest, I realized that there are no high-quality bouillon cubes/powder out there (at least not that I’ve seen), so plan B was to make my own. It is incredibly easy to make too.

In a sense, this recipe kinda reminds me of ramen noodles, mainly because of adding the concentrated seasoning to a bowl of “noodles.” I definitely ate my fair share of those back in the day, but really…who didn’t? They were super salty (and MSG-laden), brothy, quick, cheap, and yielded a huge bowl of noodles. I guess you could say this recipe is ramen noodles, but with a 360-degree, health-ifed turn! Anyway, all you need to know is that it is delicious. We ate ours with a side of steamed buttered broccoli and it was fantastic.

Cheers and enjoy!

P.S. I went back on KATU Afternoon Live yesterday and talked about my three popsicle recipes that I recently featured on here. Watch the replay of the segment HERE.

For the vegetable bouillon powder:

  • 1/2 cup large flake nutritional yeast (I like this brand)
  • 1 Tbsp dried minced onion
  • 1/2 Tbsp sea salt
  • 1 tsp granulated garlic or garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp paprika
  • 1/2 tsp celery seed
  • 1/2 tsp dried sage
  • 1/4 tsp ground turmeric
  • Black pepper, to taste

Combine all ingredients in a food processor or blender. Pulse until mixture turns into a fine powder. Store in an airtight container. You may have to experiment with ratios, depending on your taste, but I recommend 1-3 tsp to 1 cup boiling water to turn this into broth. Great to use as a powder for flavor too, as seen in the recipe below.

For the noodle bowl:

  • 1 Tbsp grass-fed butter or ghee
  • 1 medium-large sweet potato, spiralized into noodles (or buy a package of pre-noodled sweet potato)
  • 2 leftover boneless skinless chicken breasts, cubed or shredded
  • 1 Tbsp homemade vegetable bouillon powder (see recipe above)
  • Generous splash of water (about 3-4 Tbsp worth)
  • Sea salt and black pepper, to taste
  • 2 green onions, chopped

Directions:

  1. Melt butter or ghee in a large pan over medium heat. Once melted, add the sweet potato noodles and chicken. Sauté a few minutes.
  2. Next, add the homemade bouillon powder and a splash of water. Mix well to coat and sauté over medium-low a few more minutes. Add a little bit more water, if needed. Taste and season with a bit of sea salt and black pepper, if needed.
  3. Divide into bowls and garnish with green onions.

Yields: 2 servings

Chicken Pesto “Noodle” Bowl

 

chicken pesto noodle bowl 2

I know I mentioned it already, but the summer heat has been insane in Portland! It has been consistently in the mid to upper 90s for many days now and it looks like it’s going to continue. I’ll be going home for a visit to Michigan in a couple weeks and I’m thinking it’s going to feel cold compared to what I’ve adapted to! It looks like temps in my hometown have been in the low 70s, but there’s also more humidity involved, so it usually feels warmer. Regardless of what the weather is like, it’ll be nice to be home for a visit.

Anyway, onto the food. I made this for dinner two nights in a row this past week because it’s so tasty and doesn’t involve any heat! It’s super easy and you don’t have to cook anything, unless you don’t have leftover chicken breasts in the fridge. If you don’t, then you have to cook a little bit, but at least it’s simple. I’d recommend either throwing some chicken on the grill or poaching it on the stove to get the job done.

Cheers and enjoy!

Ingredients:

  • 1 batch homemade basil pesto (replace parsley with fresh basil)
  • 2 leftover boneless skinless chicken breasts, chopped
  • 2 medium zucchini, noodled with a spiralizer or julienne peeler
  • 1 medium heirloom tomato, chopped
  • Sea salt and pepper to taste

Directions:

  1. Place chopped chicken in a large bowl and mix with 2 Tbsp or so of fresh pesto. Place in fridge and let sit for a couple hours. (Note: if you don’t have time to let the chicken marinate in the fridge, skip it, but I recommend doing so if you can, so the chicken absorbs more pesto flavor).
  2. Shortly before eating, place the zucchini noodles in a colander and generously salt with sea salt. Place the colander in the sink or over a large bowl and let the zucchini “sweat” for 10-20 minutes. Then, squeeze out any excess water and divide the zucchini noodles among two bowls.
  3. Divide the tomatoes between the two bowls and add a little more pesto (probably 1-3 tsp per bowl or to taste). Then, divide the chicken mixture between the two bowls and mix well. Season to taste with a little sea salt and/or pepper, if needed.