Chicken Pad Thai
servings: 4 1 pound chicken breast freshly ground pepper, to taste 1 tablespoon olive oil 1 tablespoon honey 2 teaspoons chili garlic sauce 3 tablespoons rice wine vinegar 2 tablespoons low- sodium soy sauce 1 tablespoon peanut butter 1/ 4 cup water 1 medium zucchini, spiralized ( about 1 cup) 2 medium carrots, spiralized ( about 1 cup) 1 cup cooked pad thai stirfry noodles 1 cup bean sprouts 1 cup thinly sliced cabbage 1 lime, quartered 1/ 4 cup unsalted peanuts, crushed 2 tablespoons chopped cilantro season chicken with pepper, to taste. in large, nonstick skillet over medium- high heat, heat olive oil and cook chicken until fully cooked and juices are clear. remove chicken from pan and allow to rest 5 minutes before slicing. to make sauce: in small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water. add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. toss in bean sprouts and cabbage. serve with lime wedge, crushed peanuts and cilantro. Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin a, 46% vitamin C, 7% calcium, 10% iron.