Ingredients
3 bell peppers, thinly sliced
1 large red onion, diced
4 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4 zucchini, ends trimmed
1 lb. antibiotic free boneless skinless chicken breast
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/4 c. lime juice
2 tbsp. peanut butter
1 tbsp. low-sodium soy sauce
1 tsp. honey
1 clove garlic, minced
1 tbsp. sesame oil
1 tbsp. extra-virgin olive oil
1 avocado, sliced
2 c. baby spinach
1 tsp. toasted sesame seeds
Preparation
Step 1Preheat oven to 425° and spread bell peppers and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake until tender, 15 minutes.Step 2Using a julienne peeler (or spiralizer), peel zucchini to make long noodles. Set in colander to drain excess moisture. Step 3Season chicken all over with salt, pepper, garlic powder, and ground ginger. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until cooked through and no longer pink, 8 minutes per side or until internal temperature reached 165°. Let rest for 10 minutes, then slice each breast. Step 4In the same skillet add another tablespoon oil and cook zoodles until soft, 3 minutes. Step 5 Make buddha sauce: Whisk together lime juice, peanut butter, soy sauce, honey, and garlic until evenly combined. Whisk in oils until smooth. Step 6Divide zucchini noodles between bowls then top with bell peppers and red onion, chicken, avocado and baby spinach. Sprinkle with sesame seeds and drizzle dressing on top.
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