Sesame Chicken Zoodles

This meal does not make for pretty picture, but it tastes great! It’s full of vegetables, and goes together quickly.

Ingredients:

2/3 cup chicken broth

1/2 cup peanut butter

2 Tbsp rice vinegar

2 Tbsp low sodium soy sauce

1 Tbsp fresh ginger

2 tsp sriracha

2 chicken breasts, cooked and chopped

2 large zucchini, spiralized

2-3 large carrots, cut into coins

Directions:

In a saucepan over medium heat, combine chicken broth through sriracha. Whisk to melt peanut butter and combine.

In a large bowl, mix zucchini zoodles, chicken, and carrots. Add peanut sauce and toss to combine. Let sit for 10 minutes to let flavors combine.

NOTE: this recipe is best made just before serving. If left overnight, all the moisture is pulled out of the zucchini, and it turns into a soupy mess.

Eggroll Stir Fry

This is the quickest, easiest stir fry ever! It tastes just like the inside of an egg roll, hence the name.

Ingredients:

1 Tbsp olive oil

1 Tbsp ginger paste (found in the produce department, near the chopped herbs)

1 bag cole slaw mix

1-2 chicken breasts, cooked and shredded

3 Tbsp soy sauce (low sodium preferred)

Directions:

Heat the olive oil in a pan over medium high heat. Add the ginger paste and cole slaw mix. Cook until cabbage has softened and is bright green.

Add chicken breast(s) and soy sauce. Heat through.

Chicken with Balsamic Pan Sauce

Dress up your chicken breast with a simple balsamic reduction. (This plate belonged to the 16 year old boy, hence the giant servings!)

Ingredients:

4 boneless/ skinless chicken breasts, pounded thin

1/4 cup flour

Salt & pepper, to taste

Olive oil, for sautéing

1/2 cup balsamic vinegar

1/2 cup chicken broth

2 tsp honey

Directions:

Heat olive oil in large sauté pan over medium heat.

Dredge the chicken breasts in flour seasoned with salt and pepper. Add chicken to pan, cook approximately 5 minutes until browned. Flip chicken and cook until other side is browned and cooked through. Remove chicken from pan and keep warm.

Mix chicken broth, balsamic vinegar, and honey. Add to pan, scraping pan often to deglaze pan. Cook balsamic sauce until reduced to syrupy thickness.

Drizzle balsamic sauce over chicken and serve.