Miso Grilled Chicken With Spicy Veggies & Kelp Noodles

I love Asian noodles of any kind, so I am always looking for new ways to recreate them in a healthy way. It’s amazing to be able to have your favorite foods without feeling sluggish after!

I have become a huge fan of kelp noodles over the last few months. They’re a great source of iodine, which helps your thyroid to function properly. They’re also low in calories & carbs, plus contain zero gluten, wheat, or sugar. Basically everything you could want in a noodle!

Here’s how you make it.

Ingredients:

• 1 lb boneless skinless chicken thighs

• 1/4 cup miso paste

• 1/4 cup tamari + more for serving

• 1 package kelp noodles

• 1 lemon juiced

• 1 bunch asparagus chopped

• 1 yellow onion diced

• 8 oz mushrooms sliced

• 3 cloves garlic minced

• 2 tablespoons avocado oil

• 1 tablespoon chili paste

Instructions:

• Mix the miso and tamari in a large container and add the chicken. Set in the fridge 24 hours ahead of meal time. Wipe off the marinade before cooking. Heat a grill pan on medium high with the avocado oil and cook the chicken for 5-6 minutes each side.

• Boil a medium pot of water and add the kelp noodles and lemon juice. Cook until desired doneness.

• In another pan heat the remaining avocado oil and sauté the onions and mushrooms for 5 minutes. Add the asparagus and garlic and cook another 5-7 minutes. Mix in the chili paste at the end.

• When the noodles are done add them to the pan with the veggies and stir in tamari. Serve with the chicken on top and enjoy!