Ingredients
Chicken Sesame Noodle Bowl
- 2 (8 ounce) boneless, skinless chicken breasts
- 1 (14 ounce) can coconut milk
- 4 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 4 zucchini, spiralized
- 1 cup sliced Persian cucumbers, divided
- Cilantro, for garnish
- Lime wedges
- 1/2 cup chopped dry roasted salted peanuts, divided
- Sesame seeds
Sesame Sauce
- 3 tablespoons natural smooth peanut butter
- 2 tablespoons tamari or low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 clove grated garlic
Steps
Chicken Sesame Noodle Bowl
- In high-sided skillet, add coconut milk, lime juice and salt. Bring to a low simmer.
- Season chicken breasts with salt and pepper and add to the coconut milk. Chicken should be halfway submerged in liquid.
- Cover with a lid and cook for 8 minutes. Flip and cook on the other side for 8 minutes longer, until chicken is cooked through. Remove from poaching liquid, cool slightly, then slice.
- To assemble bowl, divide zucchini among 4 serving bowls. Top each with cucumber, cilantro, lime wedges, peanuts and chicken. Sprinkle with sesame seeds.
Sesame Sauce
- In a large bowl, whisk together peanut butter, tamari or soy sauce, rice vinegar, sesame oil, honey and garlic.
- Remove half the dressing and reserve. Toss the zucchini noodles into the big bowl and stir to coat.
- Let sit while you prepare the remaining ingredients.