Thai Peanut Chicken & Zucchini Noodle Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Canola oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Peanuts

  All types, raw

  ¼ cup or 37g

• Sesame seeds

  Seeds, whole, dried

  100g

• Limes

  Raw

  1 fruit or 67g

• Peanut butter

  Smooth style, without salt

  ⅓ cup or 86g

• Water

  Plain, clean water

  4 tbsp or 59g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Brown sugar

  2 tsp packed or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. 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.
2. Whisk together all sauce ingredients.
3. 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!)
4. 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.
5. Recipe by: Tiffany (source: https://www.lecremedelacrumb.com/thai-peanut-chicken-zucchini-noodle-bowls)

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