Peanut Chicken Zucchini Noodles
Peanut chicken zucchini noodles are a delicious veggie-packed weeknight meal that is low-carb and meal prep friendly! Made with spiralized zucchini, peanut sauce, red pepper, cilantro, and lime- this recipe is bursting with fresh flavors.
Servings: 4 servings
Calories: 345kcal
Ingredients
- 2 zucchinis large; spiralized; should have 8 cups or more
- 2 red bell peppers thinly sliced or spiralized
- 1 tablespoon olive oil
Peanut Sauce
- ¼ cup all natural peanut butter see note 1
- 1 clove garlic minced
- 1 teaspoons ginger finely grated; note 2
- 2 tablespoons soy sauce I recommend reduced sodium; note 3
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon lime juice
- ¼ teaspoon red pepper flakes note 4
To serve
- 1 lb boneless skinless chicken breast cooked, cooled, shredded
- ¼ cup crushed peanuts
- ½ cup cilantro leaves loosely packed
- lime wedges
Instructions
- Sauce- in a jar or bowl, whisk together all ingredients. Add water as needed if sauce needs thinning out.
- Cook- Heat oil in a nonstick pan over medium heat. Add the zucchini noodles and bell peppers. Cook for 5-7 minutes, using tongs to stir up the vegetables, until softened to your liking.
- Combine- Add the chicken and sauce and toss until noodles are evenly coated. Remove from heat.
- Serve- Serve with crushed peanuts, cilantro leaves and lime wedges.
Video
Notes
- processed nut butters with added ingredients will alter the texture and consistency of this peanut sauce, so we recommend sticking with all natural. Almond butter also works great in this recipe!
- a microplane works great for this
- for a gluten-free version, swap for tamari, coconut aminos or liquid soy seasoning
- the spice is very mild with this amount; feel free to increase!
- the zucchini noodles and red pepper can be swapped for 4 oz uncooked spaghetti noodles!
- the serving size is roughly 1.5 cups; if you want to bulk it out, double the sauce and add 4 oz uncooked spaghetti, or double the entire recipe.
- this recipe does not store well after cooking
- Portion - divide the peanut sauce into condiment containers; divide chicken, spiralized zucchini, and bell pepper between four meal prep containers.
- Combine - Let sauce stand at room temperature for 10 minutes. Drizzle sauce over noodles, and toss everything up.
- Heat - heat individual portions in the microwave until steaming hot! Or heat the whole batch back up in an uncovered frying pan over medium heat for 5-10 minutes.
Nutrition
Serving: 1.5cups (note 7) | Calories: 345kcal | Carbohydrates: 14g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 722mg | Potassium: 956mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2266IU | Vitamin C: 96mg | Calcium: 44mg | Iron: 2mg