It's Monday! I love Mondays. They bring a fresh start and endless possibilities of what the week will hold. You know what I also love? Almond butter in pretty much any form. My favorite form is in a thai inspired dish with cilantro and red pepper flakes.
This dinner comes together super quick and easy and is pure comfort food. It can seem like too many steps and parts, but I promise it's more simple than it looks! If you're the type to meal prep, you can spiralize your zoodles, make your sauce, and dice your chicken ahead of time making it an easy process when dinner comes around.
If you don't have a spiralizer, no worries! You can find packaged spiralized sweet potatoes at your local health food store. Also, another helpful hint: rumor has it that Trader Joe's now carries coconut aminos for $2.99. That's half the price you'll find it elsewhere!
So let's dig in, shall we?
Thai Inspired Chicken "Noodle" Bowls
1/2 c almond butter
1/2 c coconut aminos
2 cloves of garlic, finely minced
2 dashes of fish sauce
1.5 T minced cilantro
1/2 tsp powdered ginger
1/2 tsp black pepper
1/2 tsp red pepper flakes, optional
1/4 tsp sea salt
3-4 medium sweet potatoes, spiralized
2 T avocado oil
4 chicken breasts, diced into 1" cubes
1 lb broccoli florets
2 T avocado oil
salt + pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, whisk all sauce ingredients together until well incorporated. Set aside. On a parchment paper lined baking sheet, toss broccoli florets and chicken in avocado oil, salt, and pepper. Place in heated oven for 25-35 minutes or until chicken is cooked through. While the chicken is roasting, spiralize sweet potatoes and cook on medium-high heat in a well oiled skillet for 5-7 minutes or until soft, stirring often. Stir in almond butter sauce with potatoes, reserving about 1/4 cup of sauce. To serve, add chicken and broccoli on top of sweet potato noodles, and top with remaining sauce and optional toppings.
If you make this, tag me in your pictures! I love to see healthy meals in your kitchen.