Thai Peanut Chicken Zoodles

Thai Peanut Chicken Zoodles is absolutely amazing! I love all the flavors in this colorful dish. Tender chicken, fresh vegetables, and a creamy peanut sauce come together to create a meal that is both satisfying and packed with flavor. Every bite is loaded with delicious Thai-inspired ingredients that make this recipe a family favorite.

One of the best things about this recipe is that it’s packed with protein and loaded with nutrients from the variety of fresh vegetables. The zoodles keep it light while still providing plenty of texture, making it a great low-carb alternative to traditional noodle dishes. It’s a healthy dinner that doesn’t feel like you’re sacrificing flavor.

Whether you’re looking for an easy weeknight meal or a way to add more vegetables to your menu, this Thai Peanut Chicken Zoodles recipe is a winner. It’s colorful, nutritious, and comes together quickly for a meal the whole family will enjoy. Winner, winner, chicken dinner!

Thai Peanut Chicken with Zoodles

Ingredients:

• 1 tsp minced garlic (1 Condiment)
• 1 cup thinly sliced jred cabbage (2 Greens)
• 1 large red bell pepper, thinly sliced (2 Greens)
• 1 1/2 pounds zucchini and yellow squash, spiralized into noodles (7 1/2 Greens)I
• 2 lbs chicken breasts, chopped into 1 inch pieces (4 Leaner Leans)
• Cooking spraying

Peanut Sauce:

• 1/2 cup PB2 (4 Optional Snacks)
• 2 packets Stevia (2 Condiments)
• 3 tbsp lite soy sauce (3 Condimentso)
• 4 tsp sesame oil (4 Healthy Fats)
• 1 tbsp rice vinegar (1/4 Condiment)
• 1 tbsp water
• 2 tsp fresh ginger, minced (1 Condiment)
• 1 tsp Sriracha (1 Condiment)

Toppings:

• 2 tsp sesame seeds (2 Condiments)
• 1/2 cup cilantro (1/2 Condiment)
• 1/4 cup chopped green onion (1/2 Green)

Directions:

Spray a large non-stick skillet with cooking spray and saute chicken until brown and cooked through. Remove from pan and set aside. Place skillet back on burner, spray with cooking spray again and sauté the garlic over medium heat. Add the cabbage, and pepper slices. Cook for about 5 minutes or until the vegetables are a little tender. Once tender, add the zucchini noodles and cook until tender-crisp. Add the chicken back to the skillet and stir until combined.

Combine all of the peanut sauce ingredients in a small bowl. Whisk until everything is combined. Pour the sauce over chicken and vegetables. Toss everything around until combined and warm through. Divide into 4 equal portions and top with sesame seeds, cilantro, and green onion. Serve immediately.

* I garnished with chopped peanuts, but if you are following the 5 and 1 plan leave them.

Makes 4 servings
Each serving provides
1 Leaner, 3 Greens, 3 Condiments, 1 Healthy Fat, and 1 Optional snack

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