Scaled Servings: 8 Originally: 4
4 zucchini squash, large
Salt
4 tablespoon blood orange, olive destination olive oil
1 1/2 cup rhubarb, Chopped
32 ounce chicken breast, Cubed
2 tablespoon white balsamic vinegar, olive destination honey ginger
1 tsp Olive Destination Key Lime White Balsamic Vinegar
4 teaspoon minced fresh, Mint
1 cup sliced strawberries
4 tablespoon slivered almond, Toasted
Directions
Using the 3mm blade of your spiralizer, spiralize the zucchini. Place the zoodles into a strainer set over a large bowl. Add a pinch of salt and stir around, letting them sit in the colander to release some moisture.
In a large pan, heat the olive oil over medium heat. Add in the rhubarb and ginger and cook until the rhubarb softens and begins to brown, about 2-3 minutes. Then, add in the chicken and cook until the outside is golden brown, about 4-5 minutes.
Add in 1/2 cup of the orange juice, reserving the rest for later, along with the honey and lime zest and juice. Season with a pinch of salt.
Turn the heat up to high and boil for 1 minute. Then, reduce the heat to medium and simmer until the sauce thickens, about 4-5 minutes, stirring frequently.
Press out the water from the zucchini and place them onto a paper towel. Cover with another paper towel and press out as much water as you can. Divide between two plates.
Pour 1 teaspoon of orange juice and half of the mint (1 teaspoon per plate) over each of the piles of zucchini noodles and then divide the chicken and sauce on top of each pile. Divide the strawberries and toasted almonds on top.
Mix it all up and DEVOUR.