Chicken Pad Thai

Servings:4

•1 pound chicken breast

•freshly ground pepper, to taste

•1tablespoon olive oil

•1tablespoon honey

•2 teaspoons chili garlic sauce

•3 tablespoons rice wine vinegar

•2 tablespoon slow-sodium soy sauce

•1tablespoon peanutbutter

•1/4cupwater

•1 medium zucchini, spira lized

(about 1 cup)

•2 medium carrots, sp ira liz ed

(about 1 cup)

•1 cup cooked pad thai stir-fry 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 mediumhigh 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.