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.