A great way to use up that end of summer zucchini and eat a delicious low-carb, fiber-rich meal. Zucchini noodles, or zoodles, have become so popular that your grocery store probably sells them in the produce department. For this recipe, either purchase them or make your own with a spiralizer. Swapping zoodles for pasta noodles can save you up to 200 calories and 40 grams of carbs per cup!

Ingredients 

• 1/2 cup (120ml) Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon wasabi paste
• 1/2 teaspoon salt
• 4 cups (100g) baby spinach, coarsely chopped
• 1 pound (450g) zucchini noodles, from 2 medium zucchinis
• 1 pound (450g) cooked chicken breasts, about 3 cups, cubed
• 16 grape tomatoes, halved
• 1 medium avocado, pitted and sliced
  

Directions 

In a cup, stir the yogurt, olive oil, honey, lemon juice, wasabi and salt. Reserve.

Note: Wasabi paste varies in strength, so start with a teaspoon then taste the sauce, and add more if you can take the heat.

In each of four wide bowls, spread a cup of spinach, a heaping cup of zucchini noodles and top with 1/4 of the chicken, 4 halved grape tomatoes and 1/4 of the avocado. Drizzle with 2 heaping tablespoons of the yogurt mixture and serve.

Serves: 4 | Serving Size: about 3 cups/720ml

Nutrition (per serving): Calories: 261; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 67mg; Sodium: 407mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 6g; Protein: 29g

From My Fitness Pal