Thai Peanut Chicken & Zucchini Noodle Bowls
Thai peanut chicken & zucchini noodle bowls are easy to make, healthy, and incredibly tasty!
Servings:4 servings
Ingredients
- 3-4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon oil
- salt and pepper to taste
- 2-3 medium zucchini, spiralized
- 1 large red bell pepper, thinly sliced
- ¼ cup cilantro, roughly chopped
- ¼ cup peanuts, roughly chopped
- sesame seeds , (optional)
- lime wedges, for serving
Sauce
- ⅓ cup creamy peanut butter
- 4 tablespoons water
- 4 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons brown sugar
- ¼ -½ teaspoon crushed red pepper flakes
Instructions
- Drizzle a large skillet with oil and bring to medium heat on stove. Season chicken on both sides with salt and pepper to taste. Add chicken to pan and cook 4-6 minutes on each side until browned on the outside and cooked through. Transfer to a cutting board or platter and allow to rest.
- Whisk together all sauce ingredients.
- Steam or boil zucchini noodles and pepper til just tender (you can also put them in a large bowl and microwave them for about 2-3 minutes for a shortcut!)
- Assemble bowls with zucchini noodles and peppers on the bottom. Dice chicken and assemble on top of zucchini and peppers. Drizzle sauce over the top and sprinkle with cilantro, peanuts, and sesame seeds. Serve immediately. Serve with lime wedges for squeezing on top if desired.
Notes
My spiralizer comes with three blades, for this recipe I used the thin spiral blade.
Nutrition
Calories: 356 kcal, Carbohydrates: 15 g, Protein: 28 g, Fat: 22 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 746 mg, Potassium: 902 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 1610 IU, Vitamin C: 71 mg, Calcium: 48 mg, Iron: 2 mg
