Chimichurri Noodle Bowls
We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.
To make ahead: Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.
3 fat, 2 1/2 lean protein, 1 1/2 starch, 1 vegetable