5 Easy Steps: Peanut Zucchini Noodles with Chicken

Servings: 2
Prep: 5 minutes
Cook: 15 minutes

Ingredients:

• 6 ounces raw boneless skinless chicken breast cutlets
• 1 pound (2 medium) spiralized zucchini
• 1 cup bean sprouts
• 1/2 cup Thai peanut sauce or salad dressing
• 1/2 cup canned water chestnuts, drained and roughly chopped
• 4 teaspoons crushed peanuts
• 1/8 teaspoon each salt and black pepper

1. Season chicken with salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, unil cooked through. Transfer to medium bowl.
2. Remove skillet from heat; clean, if needed. Respray, and bring to medium-high heat. Add zucchini and bean sprouts. Cook and stir until hot and slightly softened, about 3 minutes.
3. Transfer veggies to a strainer, and thoroughly drain.
4. Respray skillet and return to medium-high heat. Add drained veggies, sauce/dressing, chopped water chestnuts, and 2 teaspoons peanuts. Cook and stir until hot and uniform, about 2 minutes.
5. Chop chicken into bite-sized pieces and stir into zucchini mixture. Top with remaining 2 teaspoons peanuts.