Ingredients

30-40 minutes (10 minute cook time; 20-30 minutes prep time)

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4 servings

• 4 medium carrots
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 small bunch cilantro
• 2 cloves garlic
• 2 - 1 inch ginger root pieces
• 1 lime
• 4 medium zucchini squash (or use frozen zucchini moodles or fresh premade)
• 4 tablespoon natural almond butter (or other nut butter)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1/4 teaspoon crushed red pepper (could also substitute sriracha or other hot sauce)
• 2 tablespoons olive oil
• 4 teaspoons sesame seeds

Individual serving

• 1/2 medium carrot
• 1/2 - 1 boneless, skinless chicken breast
• 1/2 clove garlic
• 1/2 zucchini squash
• 1/2 tablespoon fresh ginger
• 1/2 tablespoon soy sauce
• 1/2 tablespoon olive oil
• 1 teaspoon sesame seeds

Directions

1. Peel and mince garlic and ginger. In medium bowl, whisk dressing together with the minced garlic and ginger, soy sauce, nut butter, water, lime juice, and crushed red pepper.
2. Wash and dry fresh produce. Trim off ends of carrots and zucchini. Peel into noodle-like shapes using a julienne peeler. Transfer to a large bowl.
3. Dice or slice chicken. Season both sides with ½ teaspoon salt and pepper.
4. Preheat a skillet over medium heat. Add 1 tablespoon of olive oil to the skillet. Add chicken and cook until thoroughly cooked and brown, 3-4 minutes per side. Transfer to plate to cool.
5. Add 1 more tablespoon oil to skillet after chicken has been removed, then add the zucchini and carrot noodles. Cook the vegetable noodles by stirring constantly for 2-3 minutes or until tender. Transfer back to the bowl.
6. Chop cilantro leaves and add them to the bowl with the vegetable noodles.
7. Add the chopped chicken to the bowl and toss to combine the ingredients.
8. Pour the sauce over the top of the large salad bowl and mix or mix when serving. Add a sprinkle of sesame seeds on top. Enjoy!

Nutrition Information (for 1 serving size):

326 calories per serving, 16g fat, 15.5g carbohydrates, 30g protein

Calorie macro breakdown:

• 44% from fat
• 37% from protein
• 19% from carbohydrates