Thai Peanut Chicken Zoodles

Thai Peanut Chicken Zoodles is absolutely amazing! I love all the flavors of this colorful dish! The best part? it is packed with lots of protein and tons of nutrients from the variety of veggies! Winner winner chicken dinner!

Thai Peanut Chicken With Zoodles

1 tsp minced garlic (1 Condiment)
1 cup thinly sliced red cabbage (2 Greens)
1 large red bell pepper, thinly sliced (2 Greens)
1 1/2 pounds zucchini and yellow squash, spiralized into noodles (7 1/2 Greens)
2 lbs chicken breasts, chopped into 1 inch pieces (4 Leaner Leans)
Cooking spray

Peanut Sauce:
1/2 cup PB2 (4 Optional Snacks)
2 packets Stevia (2 Condiments)
3 tbsp lite soy sauce (3 Condiments)
4 tsp sesame oil (4 Healthy Fats)
1 tbsp rice vinegar (1/4 Condiment)
1 tbsp water
2 tsp fresh ginger, minced (1 Condiment)
1 tsp Sriracha (1 Condiment)

2 tsp sesame seeds (2 Condiments)
1/2 cup cilantro (1/2 Condiment)
1/4 cup chopped green onion (1/2 Green)

Spray a large non-stick skillet with cooking spray and saute chicken until brown and cooked through. Remove from pan and set aside. Place skillet back on burner, spray with cooking spray again and sauté the garlic over medium heat. Add the cabbage, and pepper slices. Cook for about 5 minutes or until the vegetables are a little tender. Once tender, add the zucchini noodles and cook until tender-crisp. Add the chicken back to the skillet and stir until combined.

Combine all of the peanut sauce ingredients in a small bowl. Whisk until everything is combined. Pour the sauce over chicken and vegetables. Toss everything around until combined and warm through. Divide into 4 equal portions and top with sesame seeds, cilantro, and green onion. Serve immediately.

* I garnished with chopped peanuts, but if you are following the 5 and 1 plan leave them.

Makes 4 servings

Each serving provides
1 Leaner, 3 Greens, 3 Condiments, 1 Healthy Fat, and 1 Optional snack

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Easy to make and delicious to eat, COLD AND CREAMY cheesecake bites.

1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup melted UNSALTED butter

Mix well and press into a PARCHMENT LINED* 8" X 8" baking pan then set aside.

16 ounce regular fat cream cheese (room temperature)
3/4 cup granulated sugar
2 tablespoons corn starch
1/4 teaspoon salt (delete salt if you use salted butter)
2 eggs
1 teaspoon vanilla

Beat the room temperature cream cheese until light and fluffy (takes 1 or 2 minutes). Add the sugar, cornstarch, salt, eggs and vanilla. Beat on low until well mixed but don't over-beat. Spread evenly over crust.

Bake in preheated 325° oven for 30 minutes (*see note at bottom).

Let baked bites sit at room temperature for 45 minutes, then freeze them for 2 hours  before you cut themAt the end of 2 hours, lift out of baking pan and cut into 2" squares.

Melt 1 cup of your favorite flavor chocolate chips in microwave (20 second bursts, stirring in between bursts). Mix well and dip tops of the frozen "bites" into the warmed chocolate.

Put back into the freezer just long enough to "set" the chocolate. Store in refrigerator.  Makes 16.

* Lining your pan with parchment paper is important. It not only keeps everything from sticking, but it allows you to lift out the baked cheesecake without any trouble.

* This cheesecake cooked up very nicely. As far as baking time, the original recipe said 20-30 minutes in a glass pan. I found that it needed another 10 minutes in a metal pan. Just keep an eye on it. If the surface of the cheesecake is still super shiny, then it's not quite done yet. It loses that super shine when it done cooking. Hard to explain, you you'll see it.

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