Sriracha Sunbutter Zoodles + Chicken

August 25, 2017 6:08 pm Last Updated: August 25, 2017 6:08 pm

Sriracha Sunbutter Zoodles + Chicken

Introduction

Who says vegetables have to be bland? Spiralized zucchini is fun to make and eat—especially when it’s paired with an irresistibly fiery, tangy, and easy-to-make sauce. Zoodles for the win!

(Courtesy of Andrews McMeel Publishing)
(Courtesy of Andrews McMeel Publishing)

Prep and Cook Time

10 minutes

Number Serves

1 serving

Ingredients

  • 3 tablespoons Spicy Thai No-Nut Sauce 
  • 1 cup cooked and shredded Roast-Ahead Chicken Breasts (page 84)
  • 1 medium zucchini, ends trimmed
  • 1 small carrot, peeled
  • 1/4 avocado, peeled, pitted, and thinly sliced
  • 1/2 cup ripe cherry tomatoes, halved
  • 1 small scallion, thinly sliced
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon toasted sesame seeds

Directions

You’ll need Spicy Thai No-Nut Sauce and cooked chicken for this recipe. Use a spiralizer, julienne peeler, or mandoline slicer to cut the zucchini and carrot into long noodles.

In a bowl, toss the noodles with the Spicy Thai No-Nut Sauce and chicken.

Transfer to a serving bowl, and garnish with avocado slices, cherry tomatoes, herbs, and sesame seeds.

Eat it up. By the way, this dish is also tasty with cooked shrimp.

Spicy Thai No-Nut Sauce

Introduction

Who says vegetables have to be bland? Spiralized zucchini is fun to make and eat—especially when it’s paired with an irresistibly fiery, tangy, and easy-to-make sauce. Zoodles for the win!

(Courtesy of Andrews McMeel Publishing)
(Courtesy of Andrews McMeel Publishing)

Prep and Cook Time

10 minutes

Number Serves

1 serving 

Ingredients

  • 1/2 cup sunflower seed butter
  • 3 tablespoons Nom Nom Sriracha (page 56) or store-bought sriracha
  • Juice from 2 limes (about 1/4 cup)
  • 2 tablespoons water, plus more if needed
  • 1 teaspoon kosher salt

Directions

Toss all the ingredients into a blender cup.

Use an immersion blender to purée until a smooth, thick sauce forms. Add a bit more water if it’s too thick.

Use this fiery sauce to dress zoodles, slather onto burgers, or as a dip. It keeps for up to 1 week in the fridge.

Reprinted from “Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo” by Michelle Tam and Henry Fong. Published by Andrews McMeel Publishing.

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