Ingredients

The following ingredients have 2 Servings
  • 2 boneless skinless chicken breasts
  • 1/4 cup low sodium soy sauce
  • 1 inch fresh ginger (peeled and minced)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 limes (juiced)
  • 1/2 teaspoon red hot pepper flakes
  • 1/3 cup peanut butter
  • 1 tablespoon water plus more as needed
  • 1 tablespoon extra virgin olive oil ((can use one additional tablespoon, if needed))
  • 1 large zucchini (ends cut off and spiralized into noodles)
  • 3 large carrots (peeled and spiralized into noodles)
  • 1 red bell pepper (julienned)
  • 1/3 head of red cabbage (chopped into small pieces)
  • salt and pepper

Instruction

  • To make the chicken, whisk soy sauce and ginger together in a small bowl. Place chicken in mixture and marinate in refrigerator for about one hour.
  • To make the dressing, combine soy sauce, honey, lime juice, and red pepper flakes in a small bowl. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy. Add more water as necessary until desired consistency is reached.
  • After marinating chicken, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
  • While the chicken is cooking prepare the noodles. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini, carrots, bell pepper and cabbage and cook, about 3 to 4 minutes. Add additional tablespoon olive oil, if desired. Season with salt and pepper, to taste. Remove from heat and divide between 2 to 3 plates. Top with grilled chicken and peanut dressing. Enjoy!