Peanut Chicken with Veggie Noodles

Have I mentioned how much I love peanut butter? It is one of my ultimate favorite flavors. I never thought about combining peanut butter and vegetables, but now that I have I am addicted. I modified this recipe to up the veggies and lower the carbs by switching to veggie noodles.

Recipe adapted from Food Network

Ingredients:

1 chicken breast diced into bite size pieces

8 ounces of green beans

1/2 cup matchstick carrots

1 package frozen zoodles (zucchini noodles)

1/2 onion diced

2 garlic cloves

zest and juice from 1 lime

1 cup low fat coconut milk

1/2 cup creamy peanut butter

1/4 cup reduced sodium soy sauce

1 tablespoon curry powder

1 tablespoon light brown sugar

1 teaspoon fresh ginger

1 tablespoon vegetable broth or olive oil

1/2 cup roasted peanuts

2 tablespoons fresh cilantro

Note: Feel free to change/add vegetables. I may add snap peas and more carrots the next time I make this.

Directions:

1. Spray a nonstick pan with olive oil. Sauté chicken until no longer pink. Sprinkle lightly with curry powder. Set chicken on a plate.
2. Mix sauce- coconut milk, peanut butter, soy sauce, curry powder, brown sugar, ginger, and lime zest and juice.
3. Spray pan with olive oil. Sauté green beans, carrots, onions, and garlic with 1 tablespoon of vegetable broth or olive oil until green beans begin to soften.
4. Microwave zoodles according to package directions.
5. Add zoodles, sauce, and chicken to the dish. Mix gently.
6. Serve with roasted peanuts and cilantro sprinkled on top.