Garlic Chicken Shiratake Bowl

 
This Garlic Chicken Shiratake Bowl is the ultimate lean, clean, and satisfying meal—perfect for women ready to fuel their bodies without the bloat or burnout. You’ve got lean protein from grilled chicken to build strength and keep you full, while shirataki noodles slash the carbs and calories without sacrificing volume. Roasted Brussels sprouts and carrots add fiber, vitamins, and that rich, caramelized flavor that makes clean eating actually enjoyable. Finished with lemon, olive oil, and garlic for digestion-boosting, anti-inflammatory benefits—this bowl checks every box: balanced, delicious, and designed to keep your metabolism humming and your cravings in check.
 
Ingredients:
Makes 2 Servings
12 oz grilled chicken breast
2 cups shirataki noodles
1 cup roasted Brussels Sprouts 
1 cup roasted Carrots
2 Tbsp olive oil
Juice of 1 lemon
1 garlic clove, minced
Salt & pepper as preferred
 
Directions
Season and grill 12 oz chicken breast until cooked through (165°F); let rest, then slice into strips (6 oz per serving).
Preheat oven to 400°F. Halve Brussels sprouts and slice carrots; toss with a little olive oil, salt, and pepper. Roast for 20–25 min, flipping halfway.
Drain and rinse 2 cups shirataki noodles under cold water. Boil 2–3 min, drain again, then dry-sauté in a pan for 3–5 min to remove excess moisture.
Whisk 2 tbsp olive oil, juice of 1 lemon, and 1 minced garlic clove. Add salt and pepper to taste.
Divide noodles and 1 cup roasted veggies into 2 bowls.
Top each with 6 oz grilled chicken.
Drizzle each bowl with half the lemon-garlic dressing.
Serve warm or room temp. Store leftovers up to 2 days.