Spaghetti with Grilled Chicken & Fresh Vegetables Dressed with Japanese Ponzu Sauce

Spaghetti with Grilled Chicken & Fresh Vegetables Dressed with Japanese Ponzu Sauce

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Healthy whole wheat spaghetti topped with grilled chicken breasts, fresh cucumbers, carrots, sautéed portobello mushrooms, & seaweed, dressed with a light Japanese-inspired ponzu sauce.

Ingredients:

  • Whole Wheat Spaghetti (6 oz.)
  • Chicken Breast (1 lb.)
  • Carrot (1 piece, juilenned)
  • Cucumber (1 medium sized, julienned)
  • Portobello Mushrooms (2 pieces, thinly sliced)
  • Dried Seaweed (2-3 sheets, cut into thin pieces)

Get your dried seaweed here: Mikoshi Sushi Nori Seaweed Sheets

Ponzu Dressing:

  • Soy Sauce (1/4 cup)
  • Lemon (1/3 cup of lemon juice)
  • Lime (1/4 cup of lime juice)
  • Sake (2 tablespoons)
  • Fish Sauce (2 tablespoons)
  • Water (1/2 cup)
  • Sugar (2 tablespoons)

Instructions:

1) Boil spaghetti and drain. Place aside.

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2) Slice all your vegetables: cucumber, carrot and mushrooms. Cut seaweed into thin strips with scissors.

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3) Sautee your mushrooms with a little bit of vegetable oil. Place aside.

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4) Prepare your chicken. Salt & pepper chicken breast and then flatten each piece with a meat mallet.

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5) Oil your indoor grill with a brush.  Grill chicken until each side is fully cooked.  Place aside.

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6) Prepare your ponzu dressing.  In a bowl, mix soy sauce, lemon and lime juices, sake, fish sauce, water, and sugar.  Make sure sugar is completely dissolved.

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7) Plate your spaghetti on your dish and place chicken on top of noodles. Place your sliced carrot, cucumber, and sautéed mushrooms on top of chicken.  Sprinkle dish with dried seaweed.

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8) Pour a little bit of the Ponzu dressing all over the top and serve (there is a lot of dressing so do not use all of it on one dish).

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Serves 4

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