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Sweet and Sour Chicken Zoodle Bake

If you’re anything like us and this fall weather has you craving take-out, rest assured. This sweet and sour chicken zoodle bake from Denver’s Lauren Grier of Climbing Grier Mountain, paired with some sticky rice and some soy sauce will satisfy take-out cravings without expanding your waistline. Best of all, it’s a breeze to make.




1 pound boneless chicken one-inch cubes

1 cup all-purpose flour

2 large eggs, whisked

1/2 cup vegetable oil

1/2 cup cup granulated sugar

1/2 cup apple cider vinegar

4 tablespoons ketchup

1 1/2 tablespoons soy sauce

1 teaspoon garlic powder

1 tablespoon Tabasco Sweet and Spicy Sauce

2 cups zucchini noodles

1/4 red onion, sauteed

1/2 cup red pepper, sauteed

1 cup mozzarella, shredded

Parsley, garnish

salt and pepper to taste


Preheat oven to 325 degrees.

In a bowl, add flour with salt and pepper. In another bowl, add the whisked eggs. Preheat a large skillet to medium-high heat and add the vegetable oil. Dip the chicken into the flour, then the egg (shaking off any excess liquid) and place into the skillet. Brown for a few minutes on each side and remove from skillet and set aside. You will want to brown the chicken in batches as to not over crowd the skillet. Repeat process until all chicken has been browned.

Next, add sugar, vinegar, ketchup, soy sauce, garlic powder, and Tabasco to a large bowl. Whisk to combine. Spray a medium sized baking sheet with non-stick cooking spray. Place the chicken on the baking sheet so they are evenly dispersed. Pour the Tabasco mixture over the chicken. Place baking sheet in the oven for about an hour; rotating the chicken every 15 minutes. Once cooked, remove chicken from pan and set aside. Pour the remaining sauce from the baking sheet into a bowl with the zucchini noodles, red pepper, and onion. Toss to combine. Add the chicken to the zucchini noodles and toss. Pour the zucchini into a baking dish and sprinkle mozzarella on top. Turn the oven to 400 degrees. Bake for about 15 minutes or until cheese is golden brown. Remove from oven and let cool slightly. Garnish with parsley.

Lauren Grier.jpg


Lauren Grier of Climbing Grier Mountain is a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover and world traveler. You can catch all of her delicious recipes on her blog Climbing Grier Mountain or follow her on Instagram @griermountain.

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