Instructions

• Using the 3-mm blade of a spiralizer, spiralize the 2 large zucchini. Place the zoodles in a fine-mesh strainer set over a large bowl, sprinkle with a pinch of salt, toss to combine, and let sit 10 minutes to release moisture.
• While the zoodles are sitting, heat 1 1/2 teaspoons olive oil in a large skillet over medium heat. Add the 3/4 cup chopped rhubarb and 1/2 teaspoon minced fresh ginger and cook, stirring occasionally, until the rhubarb softens and begins to brown, about 2–3 minutes.
• Add the 8 ounces cubed chicken breast to the skillet and cook, stirring occasionally, until the outside is golden brown, about 4–5 minutes.
• Pour in 1/2 cup orange juice, add 4 teaspoons honey, the lime zest from 1 large lime, the juice from half a large lime, and a pinch of salt. Reserve the remaining 2 teaspoons orange juice for finishing.
• Turn the heat to high and bring the mixture to a boil for 1 minute, stirring. Reduce the heat to medium and simmer, stirring frequently, until the sauce thickens and the chicken is cooked through, about 4–5 minutes.
• While the sauce simmers (or immediately after), press the zoodles to remove excess water: transfer them from the strainer onto a layer of paper towels, cover with another paper towel, and firmly press to extract as much moisture as possible.
• Divide the pressed zucchini noodles between two plates. Drizzle 1 teaspoon of the reserved orange juice over each pile and sprinkle 1 teaspoon of the minced fresh mint on each.
• Divide the chicken and orange sauce evenly over the two piles of zoodles. Top each plate with half of the 1/2 cup sliced strawberries and half of the 2 tablespoons toasted slivered almonds.
• Toss or mix each plate to combine and serve immediately.