Fast-cooking, amendable to whatever vegetables are lurking in your fridge, and ultra family-friendly, this easy Beef Lo Mein is dinner tonight and lunch tomorrow… assuming you don’t polish it all off in one sitting anyway!.

Why You’ll Love This Takeout-Style Recipe

• It’s Quick and Simple. Keep a few staples like garlic and soy sauce on hand, along with instant flavor-makers like hoisin (the rough equivalent of Asian barbecue sauce) and sesame oil, and a nutritious dinner (like this Vegetable Lo Mein) is never more than 30 minutes away, fewer if you use frozen vegetables.
• Everyone Will Enjoy It. Healthy stir fry recipes make an appearance at least once a week around these parts. Partly because they’re nutritious and easy, but mostly because they’re incredibly delicious and crowd-pleasing.
• It’s Easy on Your Wallet. This recipe (and Tofu Stir Fry) is affordable to make. Beef lo mein is made of simple, nutritious ingredients. Thanks to noodles, the beef (and thus your dollar) goes a long way in this recipe.
• It’s Flexible. Lo mein is made of noodles, a protein (usually beef or chicken), vegetables, and a sweet and savory sauce. The recipe here is a starting point. Feel free to swap in other vegetables you have on hand, season to taste, and serve with any of your favorite sides.

What’s the Difference Between Beef Chow Mein and Beef Lo Mein?

These are two popular Chinese takeout entrees that are similar in flavor and ingredients, but the preparation of the noodles differs.

• Chow mein means “fried noodles.” The noodles are cooked, then pan fried before adding the other ingredients. (This Chicken Chow Mein is a great recipe.)
• Lo mein means “tossed noodles.” You cook the noodles, then stir them into the stir fried meat and vegetables.

Since the noodles in this recipe are tossed in at the end, that makes it beef lo mein. (Wow your friends with this one!)

Whether chow mein or lo mein is better is entirely up to you!

How to Make Beef Lo Mein

The Ingredients

• Beef. Today’s lo mein protein of choice. Beef offers protein, iron, and several essential vitamins such as B6 and B12. It’s regarded to be healthy in moderation.

• Noodles. Saucy, slippery noodles are a pure delight! For a healthy spin, I prefer to use whole grain noodles, which are higher in fiber and nutrients (I use this trick in my Stir Fry Noodles too).
• Garlic + Ginger + Soy Sauce. The stir fry Big Three.
• Hoisin. This sweet/savory/umami sauce is nearly all you need to make fabulously flavored stir fries. I always have a jar of it on hand.

• Vegetables. My favorite combination of vegetables for stir fries is broccoli, bell pepper, and carrots for the array of colors and nutrients. Snow peas are also delicious. That said, you can make stir fry with just about any veggie you have around.
• Water Chestnuts. While optional, I have been smitten with their crunch since I was in high school ordering Mongolian beef lo mein with my hard-earned dollars at lunch.
• Toasted Sesame Oil. While optional, this adds a professional, finished taste to the lo mein. It’s intensely nutty, savory, and makes the lo mein all the harder to stop eating.

The Directions

1. Prep the Beef. Slice it and coat it in the baking soda mixture.
2. Cook the Noodles. Cook just until they’re al dente.

3. Stir the Sauce Together. A liquid measuring cup works well for this.

4. Cook the Beef With Sauce. Remove it while it’s still a little pink inside.

5. Cook the Vegetables. We want them to be crisp-tender.
6. Combine. Add all the ingredients back to the pan, stirring to heat and coat in the sauce. ENJOY!

Storage Tips

• To Store. Refrigerate leftover beef lo mein in an airtight container for 4 days.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the noodles to keep them from drying out.
• To Freeze. You can freeze beef lo mein. Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve With Beef Lo Mein

• Veggies. Pair beef lo mein with Roasted Eggplant, Sauteed Mushrooms, or Air Fryer Green Beans for extra veggies.
• Salad. Asian Cucumber Salad or Asian Cabbage Salad would both be tasty.
• Toppings. Spruce up your beef lo mein with your favorite toppings! Green onion, sesame seeds, chopped peanuts, bean sprouts, or wonton strips would all be tasty.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. If you prefer a large skillet over a wok, this 12-inch Staub with enamel bottom is second to none!
• Knife Set. This 10-piece Zwilling set stays sharper longer than expected.
• Pasta Strainer. A 5-quart colander with large handles is perfect for noodles for the whole family.

Recipe Tips and Tricks

• Slice the Beef Against the Grain. This helps tenderize its fibers.
• Don’t Overcook the Beef. Tender, flavorful beef is the goal here, so make sure you don’t overdo it. When overcooked, beef can become tough and dry.
• Use the Veggies You Have. Raid the fridge or buy your favorites! Feel free to swap in the vegetables your family enjoys most. Stir fries are also an ideal place to use vegetables that are past their prime.
• Don’t Skip the Water Chestnuts. While they aren’t a critical component in this easy beef lo mein recipe per se, they add a delectable crunch that I think makes it extra tasty. Even if you don’t typically purchase them, I urge you to give them a try.

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Beef Lo Mein

Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles, and vegetables in a yummy sweet and savory lo mein sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 480kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound sirloin top round steak, or flank steak
• 1/2 teaspoon baking soda
• 6 tablespoons water divided
• 6 ounces long noodles such as whole grain spaghetti or whole grain fettuccine, soba noodles, or udon noodles
• 1/4 cup reduced sodium soy sauce plus additional to taste
• 1/4 cup hoisin sauce
• 4 cloves garlic minced or grated (about 1 heaping tablespoon)
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes plus additional to taste
• 1 tablespoon canola oil or peanut or grapeseed oil
• 2 medium carrots peeled and cut into thin coins
• 1 head broccoli cut into small florets (about 3 cups), or 3 cups thinly sliced cabbage
• 1 red bell pepper cored and thinly sliced
• 1 (8-ounce) can sliced water chestnuts drained
• 4 green onions thinly sliced divided
• 2 teaspoons toasted sesame oil optional

Instructions

• For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half crosswise (each strip should be around 3 inches or so long).
• Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
• Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
• In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
  
• In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
  
• Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  
• Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
• Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
• Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

Video

Notes

• TO STORE: Refrigerate leftover beef lo mein in an airtight container for 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the nooldes to keep them from drying out.
• TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 480kcal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Potassium: 1029mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6647IU | Vitamin C: 105mg | Calcium: 119mg | Iron: 5mg

Related Recipes

Stir fries and other Asian specialties are delicious and full of nutritional value. Here are some of my favorites:

Stir Fries

Egg Fried Rice

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Healthy Orange Chicken

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Crockpot Sweet and Sour Chicken

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Transform chicken thighs from an everyday dinner staple to an absolute showstopper with this Smoked Chicken Thighs recipe. Smoky, flavorful, and fall-off-the-bone tender, they taste like a menu item from your favorite hole-in-the-wall BBQ joint!

Why You’ll Love This Smoked Chicken Recipe

• The Dry Spice Rub Brings It. And by it, I mean: allllll the flavor. It’s sweet, smoky, savory, a little bit spicy, and the addition of cloves or cardamom gives it that little je ne sais quoi that will have everyone asking for your recipe.
• Juicy on Juicy. Bone-in, skin-on thighs don’t exactly have a reputation for being dry, but when they’re smoked, they’re supremely tender and juicy beyond your wildest dreams. 
• Smoking Brings Out the Best In Everything. From Smoked Chicken Breast to Smoked Salmon, there’s just something magical about the smoking process. The aroma, the flavor—it’s just objectively true that smoked foods are irresistible.
• It’s Easy. Okay, it’s not as easy as popping a baking dish of chicken into the oven for Baked Chicken Thighs, but as far as smoking recipes go, these smoked chicken thighs are a great place to start. There’s nothing too complicated or fussy here.

How to Smoke Chicken Thighs

The Ingredients

For the Chicken Thighs, Smoking, and Basting

• Bone-In, Skin-On Chicken Thighs. I used 6, but this is a recipe that’s easy to scale up for a crowd. Don’t use boneless skinless chicken thighs—you want bone-in and skin-on for the best flavor.
• Charcoal, Pellets, or Whatever Fuels Your Smoker. We use hardwood lump charcoal.
• Wood Chips or Chunks. I recommend pecan, oak, or apple wood. Cherry wood works too.
• Barbecue Sauce. I like using my Homemade Barbecue Sauce, but your favorite barbecue sauce will work just fine.
• Butter. Combined with the barbecue sauce for basting. Mmmmm.

For the Smoked Chicken Rub

• Brown Sugar. Dark brown sugar has a more assertive molasses flavor, while light brown sugar is more mild. Use either here.
• Kosher Salt. Always my favorite salt for cooking.
• Smoked Paprika. This adds another layer of smoky flavor to our smoked chicken thighs.
• Garlic and Onion Powder. These allow us to get all that savory flavor without having to use actual onions and garlic.
• Chili Powder and Cumin. Both bring some earthiness to our rub.
• Ground Black Pepper. Use freshly cracked peppercorns for the best flavor.
• Ground Cloves or Cardamom. The little somethin’-somethin’ that takes this dry rub to the next level.
• Cayenne Pepper. Adjust the amount as you please.

The Directions

1. Prepare. Set the chicken thighs on a parchment-lined baking sheet and pat them dry.

2. Make the Dry Rub. Whisk together all of the rub ingredients.

3. Season. Coat the chicken in the dry rub and let it sit for 30 minutes.
4. Heat the Smoker. Follow the instructions for your smoker to heat it to 225 degrees F.

5. Smoke the Chicken. Place the chicken thighs in the smoker and smoke until they reach 165 degrees F, or 45 to 75 minutes.

6. Make the BBQ Baste. Warm the barbecue sauce and butter, stirring until the butter melts.

7. Baste. Brush the sauce mixture over the chicken when the internal temperature of the chicken thighs reaches the 150 degree F mark. Keep smoking until the chicken is done.

8. Rest. Remove the chicken from the smoker and tent with aluminum foil for 10 minutes before cutting and serving. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Loosely cover the chicken thighs with foil and reheat in a 350 degree F oven until warmed through, or warm carefully in the microwave. 
• To Freeze. Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Smoked Chicken Thighs

• Vegetables. Veggies and protein make a complete meal! Try these smoked chicken thighs with Roasted Sweet Potatoes or Air Fryer Zucchini.
• Grains. Healthy whole grain dishes like Butternut Squash Quinoa Salad or Broccoli Rice Casserole are the perfect accompaniment to smoked chicken.
• BBQ Sides. Classic BBQ side dishes like Boston Baked Beans and Instant Pot Mac and Cheese are made for serving with this recipe!
• Potatoes. Try Crock Pot Baked Potatoes with cheese and a sprinkle of minced chives or Oven Roasted Potatoes.
• Grilled Foods. As long as you’re cooking outside anyway, you might as well make some Grilled Corn on the Cob or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Smoker. A charcoal smoker, pellet smoker (pellet grill), or kamado smoker all work here, so choose whichever one appeals to you.
• Brush. For basting the chicken thighs.
• Instant-Read Thermometer. You’ll never suffer through dry, rubbery chicken again once you invest in a good thermometer.

Recipe Tips and Tricks

• Use the Best Wood and Charcoal. For the charcoal, I like hardwood lump charcoal, like FOGO. Use a mild wood or fruit wood, like pecan, oak, or apple for smoked chicken thighs.
• Make Sure the Rub Sticks. Dry the chicken thighs thoroughly before applying the rub. This will help it adhere better so the flavor stays on the chicken, not the smoker!
• Disregard the Time. Instead, rely on your instant-read thermometer. With smoking, it’s virtually impossible to pinpoint the precise time when something will be ready to eat. Only a thermometer can tell you when your food is done. Insert the probe into the thickest part of the chicken thigh and continue to smoke until it reaches 165 degrees F. Don’t watch the clock!
• Don’t Rush It. Although smoking and grilling have a lot in common, smoking is not a quick cooking process like grilling is. You just can’t rush it if you want the best results. (If you’re in a time crunch, make Grilled Chicken Thighs instead!)
• Don’t Cook Lower Than 225 Degrees F. A lower temperature will make the skin rubbery—not the crispy chicken skin you want! (A slightly higher temperature is okay, though.)

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Smoked Chicken Thighs

How to make the best Smoked Chicken Thighs at home! They're juicy, flavorful, and fall-off-the-bone tender. An easy recipe for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 4 -6 servings

Calories 656kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken Thighs, Smoking, and Basting

• 2 1/2 pounds bone-in skin-on chicken thighs about 6
• Charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
• Wood chips or chunks such as pecan, apple, or oak
• 1/3 cup Homemade Barbecue Sauce or your favorite store-bought BBQ sauce
• 2 tablespoons unsalted butter

For the Rub

• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cloves or cardamom
• 1/4 teaspoon cayenne pepper

Instructions

• Remove the chicken thighs from the refrigerator, place on a parchment-lined baking sheet, and pat dry.
  
• In a small bowl, combine the rub ingredients: brown sugar, salt, smoked paprika, garlic powder, onion powder chili powder, cumin, black pepper, cloves, and cayenne.
  
• Rub all over the chicken, working some of the rub underneath the skin. Let sit for 30 minutes at room temperature while you prepare the smoker.
  
• Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the chicken will cook more quickly. Do not cook it any lower than 225°F or the skin will be rubbery.
• Add the chicken thighs skin-side up and smoke until they reach 165°F on an instant-read thermometer inserted at the thickest part, 45 minutes to 1 hour 15 minutes depending upon the size of your thighs, your smoker set up, and how much your smoker temperature is fluctuating. Smoke to temperature, not to time on the clock.
  
• While the chicken is smoking, heat together the barbecue sauce and butter, stirring until the butter melts completely. Once the chicken reaches around 150°F (about 40 minutes in), baste the chicken all over with the sauce, then continue smoking until the chicken reaches 165°F.
  
• Remove the chicken from the smoker. Tent with foil and let rest 10 minutes. If you’d like to crisp the skin, place the chicken under the oven broiler for a few minutes just before serving.
  

Notes

• TO STORE: Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Loosely cover the chicken thighs with foil and reheat in a 350°F oven until warmed through, or warm carefully in the microwave. 
• TO FREEZE: Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 656kcal | Carbohydrates: 19g | Protein: 40g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 251mg | Potassium: 642mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1488IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 3mg

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Chicken is one of my mealtime staples. Here are some more healthy chicken dinner ideas to try:

Main Dishes

Smoked Chicken Thighs

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Burrito Bowl

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Stir Fries

Chicken Stir Fry

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Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

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Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

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Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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Main Dishes

Blackened Zucchini Tacos

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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Spinach Artichoke Mac and Cheese

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One of the most impactful events to grip my tiny college town was the opening of Chipotle. Every bite of this homemade chicken Burrito Bowl recipe takes me back to those glorious moments in a strip mall four miles from campus. This easy homemade version is even better (and better for you!).

Why You’ll Love This Burrito Bowl Recipe

• It’s Better than a Burrito. Only a person with a mouth wide enough to swallow a bowling ball could bite all the way through a Chipotle burrito. That leaves most of us nibbling separate bites of cold sour cream and hot beans—womp womp. A burrito bowl, on the other hand, lets you get a little bit of everything in each bite.
• You Can Have It Your Way. Chipotle has a lot of burrito bowl options, but you have way more when you DIY it. Want to add black olives? Use leftover Instant Pot Pulled Pork instead of chicken? Swap in vegan cheese? The world is your oyster, friends.
• Ideal for Making in Advance. As an additional bonus, this recipe is excellent for healthy meal prep, whether it’s for an effortless weeknight dinner or satisfying work week lunch. See below for tips.
• Homemade Burrito Bowls Are a Healthy Fast Food Alternative. While Chipotle is one of the better fast food options out there, to call a burrito bowl from Chipotle “healthy” can be a stretch, especially when you factor in toppings (and we know Taco Bell burrito bowls are not typically associated with health). This homemade burrito bowl, however, delivers a total nutritional package that’s slimmer on calories without sacrificing an ounce of flavor.
• Cost Effective. A burrito bowl from a restaurant costs between $8 and $10, depending upon the protein you choose. Factor in extra toppings and multiply if you are feeding a family, and it adds up quickly. Making your burrito bowl at home offers a far more friendly price point per serving.

How to Make a Burrito Bowl

The Ingredients

• Quinoa. The base of our wholesome chicken burrito bowl is my healthy spin on Chipotle’s signature cilantro lime rice. Quinoa offers far more fiber and protein than white rice.

• Chicken Breast. A delicious lean protein choice for this burrito bowl. It’s seasoned and grilled to perfection.
• Lime. Lime juice adds flavor and acidity to both the quinoa and the chicken. I also used the lime zest on the chicken breasts.
• Red Onion. Crisp and lively for a burrito bowl.
• Cilantro. Added to our quinoa to mimic the beloved Chipotle cilantro lime rice.
• Black Beans. Black beans help make this bowl ultra satisfying and give it a distinct southwest flair. If pinto beans are your go-to at Chipotle, feel free to use those instead.
• Corn. Sweet, juicy corn is a must-have in our burrito bowls. Either canned, fresh, or frozen corn will work great.
• Cherry Tomatoes. Add a burst of sweetness to every bite.
• Jalapeño. For a touch of heat.
• The Dressing. A mixture of olive oil, lime juice, chili powder, cumin, cayenne, salt, and pepper, the dressing for these bowls is bright, light, and full of warm spices.
• Avocado. Because at home, we do not get charged extra. Pile it on for the perfect burrito bowl. (Or add Homemade Guacamole instead!)

The Directions

1. Prepare. Pound the chicken breasts.

2. Season. Rub the oil, spices, lime zest, and juice on the chicken. Let it rest in the marinade.
3. Make the Quinoa. Cook the quinoa, then fluff it with a fork.

4. Mix the Dressing. Whisk the dressing ingredients together.

5. Finish the Quinoa. Toss the dressing with the quinoa and cilantro.

6. Cook the Chicken. Grill the chicken over medium-high heat.

7. Cut the Chicken. Dice the chicken, then add it to the quinoa with the red onion.

8. Combine. Stir the beans, corn, tomatoes, and jalapeño into the mixture. Serve with desired toppings. ENJOY!

Recipe Variations

• Chicken and Rice Burrito Bowl. If you prefer using rice in your burrito bowl, swap in either long grain white or brown rice for the quinoa in this recipe.
• Chipotle Steak Burrito Bowl. Swap the chicken for diced pieces of cooked steak. (Grilled Flank Steak would be excellent here!)
• Chipotle Vegetarian Bowl. Omit the chicken, or add in pieces of cooked and crumbled tofu, or my Air Fryer Tofu.
• Low Carb Burrito Bowl. Swap the quinoa for cauliflower rice (cilantro-lime cauliflower rice would be scrumptious) or romaine lettuce.
• Taco-Style Burrito Bowl. Love old-school tacos? Use ground beef or ground turkey to make seasoned taco meat and add this to your burrito bowls instead of grilled chicken.

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Burrito Bowls

• Fresh Fruit. With veggies, grains, and protein, a burrito bowl is a complete meal on its own, but you can round things out with Fruit Salad or Watermelon Salad.
• Grilled Veggies. Since you’re already grilling the chicken, it’s easy to make some Grilled Corn or Grilled Zucchini for some extra smoky, charred flavor.
• Homemade Salsa. Black Bean Corn Salad would be excellent additions to your burrito bowls!
• Cocktails. This burrito bowl is made for serving with a Spicy Margarita or Skinny Blackberry Margarita. Can’t get those at Chipotle!

Recommended Tools to Make this Recipe

• Grill Pan. Perfect for grilling chicken breasts indoors.
• Instant Read Thermometer. No more guessing when your chicken is done.
• Citrus Juicer. My go-to tool for juicing lemons and limes.

Recipe Tips and Tricks

• Make Sure the Quinoa Is Dry. If it’s wet, it won’t be fluffy—and all the flavors you add to it will be watered down. You can continue cooking the quinoa uncovered until the liquid cooks off if you need to.
• Rinse the Beans Well. The liquid in the can has a distinctive smell and flavor that can distract from everything else going on in the recipe. Place the beans in a sieve and rinse them until the water runs clear and they’re no longer foamy.
• Use Gloves With the Jalapeño. Jalapeños are relatively mild compared to other hot peppers, but every once in a while, you get one that’s extra spicy and your hands will burn for a day or two afterwards. Don’t risk it! Wear a pair of disposable latex gloves to be safe.

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Burrito Bowl

This homemade burrito bowl recipe with grilled chicken tastes like Chipotle, but even better! An easy, healthy dish perfect for meal prep.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 385kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrito Bowls:

• 2 boneless, skinless chicken breasts about 1 pound
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• 1/2 cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoes about 1 pint
• 1 jalapeño seeded and diced

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice plus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper use less or omit if sensitive to spice
• 1/4 teaspoon black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• Shredded cheese
• Non-fat plain Greek yogurt or sour cream
• Salsa

Instructions

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
  
• Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
• Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
• To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
  
• Drizzle over the warm quinoa, then add cilantro, and toss to combine.
  
• Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
  
• Cut into bite-sized pieces and add to the bowl with the quinoa.
  
• Drain the red onion, then add to the bowl with the quinoa.
• Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), without toppings | Calories: 385kcal | Carbohydrates: 47g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 24mg | Potassium: 665mg | Fiber: 8g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg

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You’ll also love these other healthy and fantastic bowl recipes:

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Buddha Bowl with Veggies and Tahini Dressing

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Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

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Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Shrimp is a fantastic source of protein—and it’s delicious too! Here are some of my favorite shrimp recipes.

Seafood

Cajun Shrimp and Grits

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Pastas

Shrimp Orzo with Lemon and Asparagus

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Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

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With the bright flavor of lemon, umami soy sauce, and just a little bit of honey for sweetness, this Grilled Shrimp Marinade is your ticket to a flavorful summer dinner!

Why You’ll Love This Grilled Shrimp Marinade Recipe

• You Probably Have Everything You Need to Make It. Okay, maaaaybe you’ll need to buy a lemon and garlic, but everything else in this grilled shrimp marinade is a pantry staple. That’s always a win!
• It Comes Together Lickety-Split. Like my Chicken Marinade and Salmon Marinade, this grilled shrimp marinade recipe simply requires you to give everything a good whisk. That’s it! It’s just a few more minutes than using a store-bought marinade, but the flavor is miles better.
• The Flavors Go With Everything. Which means you can use this grilled shrimp marinade for shrimp skewers, a Tex-Mex dinner like Shrimp Tacos, or serve your grilled shrimp alongside Cauliflower Fried Rice.
• It Gives Shrimp the Oomph It Needs. Shrimp always needs a little somethin’-somethin’ to bring the flavor, whether it’s Grilled Shrimp Seasoning or this marinade. Between the sweet, savory, and citrusy marinade and the light char from the grill, your Grilled Shrimp will be delectable.

How to Make Grilled Shrimp Marinade

The Ingredients

• Garlic. I prefer fresh garlic cloves to garlic powder here because fresh has a little more punch to it.
• Lemon. You’ll need the juice and the zest, so zest the lemon first. 
• Extra-Virgin Olive Oil. A staple in marinades!
• Low-Sodium Soy Sauce. This brings that umami goodness, without all the sodium.
• Honey. We want a little bit of sweetness without making the marinade cloying.
• Dried Thyme. Parsley is often the go-to for shrimp, but don’t sleep on thyme! It’s a fantastic addition to our grilled shrimp marinade.
• Ground Black Pepper. Freshly ground is best; it’s much more pungent.
• Red Pepper Flakes. Use more, use less, or leave them out altogether.
• Shrimp. I highly recommend peeling and deveining the shrimp; peeling helps the marinade soak in better.
• Garnishes. Serve with thinly sliced green onions and lemon wedges.

The Directions

1. Mix the Marinade. Whisk together all the marinade ingredients in a small bowl or liquid measuring cup. 

2. Prep the Shrimp. Rinse the shrimp, pat them dry, then place them in a zip-top bag.

3. Marinade. Pour the marinade into the bag with the shrimp and marinate in the refrigerator for 30 minutes to 4 hours.
4. Drain. Let the shrimp and marinade come to room temperature for 15 minutes, then pour off the marinade and shake off any excess from the shrimp.

5. Grill. Grill the shrimp as desired until it is opaque and pink. Serve with green onions and lemon wedges and ENJOY!

Storage Tips

• To Store. Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

What to Serve with Marinated Grilled Shrimp

• Vegetables. Veggie side dishes like Air Fryer Zucchini and Sautéed Broccoli are excellent with grilled shrimp.
• Pasta. The flavors in the grilled shrimp marinade pair well with Garlic Pasta and Pesto Pasta.
• Grains. Plate grilled shrimp with Lemon Rice or Instant Pot Brown Rice.
• Grilled Dishes. As long as you’ve got the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn!

Recommended Tools to Make this Recipe

• Skewers. Either double prong grill skewers or simple wood skewers work for grilling marinated shrimp.
• Measuring Spoons. I love these magnetic spoons because they store so easily!
• Liquid Measuring Cup. Mix the grilled shrimp marinade in a liquid measuring cup so it’s easy to pour into the zip-top bag.

Recipe Tips and Tricks

• Thaw the Shrimp Before Marinating. If you’re using frozen shrimp, let them thaw in the refrigerator overnight before you marinate them. If you’re in a time-crunch, you can place the frozen shrimp in a big bowl of cold water; let them soak for 15 minutes, stirring occasionally, until they thaw.
• Use Skewers for Small Shrimp. Jumbo shrimp can be cooked directly on the grill, but you’ll need skewers for smaller shrimp to keep them from falling through the grates. Be sure to soak wooden skewers for at least 30 minutes!
• Place the Bag of Marinade in a Dish. This will keep the marinade from leaking all over your refrigerator. (Leaks don’t always happen, but when they do, you’ll be glad you took this extra step!)
• Don’t Over-Marinate. After 4 hours, the acid from the lemon juice will begin to make your shrimp tough.

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Grilled Shrimp Marinade

With lemon, soy sauce, and a touch of honey, this grilled shrimp marinade has just the right balance of flavors for a perfect summer dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 30 minutes minutes

Total Time 41 minutes minutes

Servings 4 ser

Calories 474kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 garlic cloves minced or grated about 1 tablespoon
• Zest and juice of 1 small lemon about 3/4 teaspoon zest and 3 tablespoons juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• Chopped green onions lemon wedges, for serving

Instructions

• In a small bowl or liquid measuring cup with a spout, whisk together the garlic, lemon zest, lemon juice, oil, soy sauce, honey, thyme, black pepper, and red pepper flakes (if using).
  
• Rinse the shrimp and pat dry. Place in a ziptop bag.
• Pour the marinade over the shrimp, the seal the bag removing any excess air. Gently turn the shrimp to coat. Place the shrimp in a shallow dish to catch any drips and refrigerate for at least 30 minutes or up to 4 hours.
  
• Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off the excess marinade from the shrimp and discard the excess marinade.
• Cook the shrimp as desired: Grill the shrimp over medium-high heat for 2 to 3 minutes per side (see Grilled Shrimp for specific step by steps), cook them under the oven broiler on a foil-lined baking sheet placed about 6 inches from the top for 3 to 5 minutes (rotate the pan as needed so they cook evenly), or sauté them in a skillet. For all methods, cook just until the shrimp is pink and no longer opaque—shrimp cook fast! Transfer to a serving plate. Enjoy hot or at room temperature, with a sprinkle of green onions and lemon wedges for squeezing over the top.
  

Notes

• TO STORE: Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

Nutrition

Serving: 1 (of 4, with shrimp and marinade) | Calories: 474kcal | Carbohydrates: 21g | Protein: 94g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 1701mg | Potassium: 1351mg | Fiber: 1g | Sugar: 18g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 4mg

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It’s always a treat when you can enjoy shrimp for dinner! Here are some of my favorite shrimp recipes:

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Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Chicken Stir Fry. Loaded with vegetables and finished with juicy mandarin oranges to convince the veggie suspect, this recipe is a favorite of kiddos big and little.

Why You’ll Love This Easy Chicken Stir Fry Recipe

• Stir-Fries Are Fast and Healthy. In the Venn diagram of nutritious and quick dinners, this chicken stir fry falls right into that sweet spot in the middle. Recipes like Teriyaki Chicken Stir Fry, Beef Stir Fry, and Tofu Stir Fry are a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
• It’s Versatile. This chicken stir fry recipe is adaptable to the ingredients you have on hand—perfect for cleaning out that crisper drawer.
• You’ll Love the Sweet-and-Savory Flavor. Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out. It’s juuuust sweet enough to make things interesting, without being cloying.
• Mandarin Oranges! Need I say more? While pineapple isn’t unheard of in a stir fry, mandarin orange segments are a little more unexpected—and a lot more delicious. They add a juicy burst of citrus flavor to this chicken stir fry recipe. (Love that flavor? Check out this Orange Chicken next!).

How to Make Chicken Stir Fry

The Ingredients

• Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
• Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. It makes it fresh and kid-friendly
• Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

• Lean Protein. I made the stir fry with diced, boneless, skinless chicken breast and a handful of shelled edamame. Feel free to use one or both.

• Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.
• Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).
• Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.
• Cornstarch. Thickens the sauce and brings everything together into one delicious stir fry.

The Directions

1. Cook the Chicken. Sauté the onion and chicken, then remove to a plate.
2. Make the Sauce. Whisk together the chicken stir fry sauce ingredients in a bowl.

3. Add the Vegetables. Next, sauté the vegetables until crisp-tender.

4. Finish. Return everything to the skillet and pour the sauce over the top. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. ENJOY!

Storage Tips

• To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
• To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Stir Fry

• Healthy Grains. Pair chicken stir fry with your favorite grain to soak up any extra sauce! Try it with brown rice (or Instant Pot Brown Rice), white rice, or quinoa.
• Fried Rice. Enjoy a restaurant-style dinner at home by serving chicken stir fry with Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Keep it light and fresh with Asian Cucumber Salad or Asian Noodle Salad on the side.
• Toppings. Garnish your stir fry with abandon! A drizzle of sesame oil, roasted peanuts or cashews, crushed red pepper flakes for some heat—you’ve got endless options!

Recommended Tools to Make this Recipe

• Large Glass Measuring Cup. For measuring and mixing up this easy stir fry sauce.
• Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.
• Garlic Press. This garlic press is an absolute workhorse and it has a nifty little lever that pops out the garlic peel for you, making cleaning it out a breeze.

Recipe Tips and Tricks

• Prep Ingredients First. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
• Mind Your Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
• Swap in Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget-friendly, and time-saving option.
• Skip the Accompaniments. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own with just the slaw. When the broccoli slaw sautées and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

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Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 tablespoons extra virgin olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 small onion diced
• 4 tablespoons low sodium soy sauce divided
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper cored and thinly sliced
• 12 ounces broccoli slaw
• 1 cup shelled edamame fresh or frozen and thawed
• 1 cup mandarin oranges packed in juice drained
• Chopped green onions for serving
• Toasted sesame seeds optional, for serving
• Prepared brown rice or quinoa for serving

Instructions

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  
• Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  
• Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
  

Video

Notes

• TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition

Serving: 1(of 4) without rice or quinoa | Calories: 387kcal | Carbohydrates: 26g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 1292mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 141mg | Calcium: 96mg | Iron: 3mg

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