I know you have all been checking the blog eagerly every day for the last three plus months hoping there would be something new, and I am sorry we've kept you waiting so long! Katherine had a baby, I got married, and Elissa continues to be a super star mom, lawyer, etc. But we will be better!
After spending the last month or so indulging at every possible occasion, I wanted to make something healthy to snack on and take for lunch this week. I added some grilled chicken to this recipe to make it a bit more substantial but it would be good on its own too! I also like that it can be served hot or cold, which is especially nice given our current heat wave.
2 boneless skinless chicken breasts
5 medium-large zucchini
1 tsp olive oil
2 tbsp peanut butter (I used crunchy but smooth works too) - heated in the microwave for 20 seconds
1/4 cup reduced sodium soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp chili garlic sauce (I like this one)
1 tsp minced garlic
2 tsp sesame seeds
Preheat a grill on medium high heat. Season chicken breasts with salt and pepper and brush with olive oil. Grill on each side for about 5 minutes until cooked through. Set aside. Using a spiralizer (I have this one and it works great) make zucchini noodles. Heat olive oil over medium heat and cook noodles for 3-4 minutes. You will notice the zucchini releases a lot of water as it cooks and you definitely want to drain them before adding them to the dressing!
In a microwave safe bowl, heat the peanut butter for about 20 seconds so it combines well with the rest of the dressing ingredients. Add the rest of the ingredients to the peanut butter and whisk to combine. Slice the chicken into bite sized pieces and add to the noodles in a large bowl. Pour dressing over and combine well. Top with sesame seeds. You can eat it right away or refrigerate and eat it cold.