Ingredients
- 2 large zucchinis spiralized with the 3mm blade
- Salt
- 1 tablespoon olive oil
- 8 ounces chicken breast cut into cubes
- 1/2 teaspoon fresh ginger minced
- 1 cup asparagus roughly chopped
- 2/3 cup snap peas halved
- 1/2 large red pepper thinly sliced
- 3/4 cup orange juice not from concentrate
- 2 tablespoons natural almond butter
- 2 teaspoons Dijon mustard make sure it doesn't have wine for Whole30 option
- 1/2 teaspoon honey leave out for Whole30 option
- Pepper
- Small bunch of radishes spiralized with the 3mm blade
- 1/2 cup fresh mandarin orange segments
- Fresh basil chopped, for garnish
Instructions
- Prep the Zucchini: Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit for about 15 minutes, stirring occasionally, to allow the zucchini to release excess water. Afterward, pat dry with a paper towel to remove any remaining moisture.
- Cook the Chicken: In a large pan, heat the olive oil over medium-high heat. Add the cubed chicken breast and minced ginger. Cook, stirring frequently, until the chicken is golden brown and cooked through, about 5 minutes.
- Add the Vegetables: Reduce the heat to medium, then add the asparagus, snap peas, and red pepper to the pan. Cook until the vegetables are tender-crisp, about 3 minutes.
- Make the Sauce: Add the orange juice, almond butter, Dijon mustard, honey, and a good pinch of salt and pepper to the pan. Stir until the almond butter melts and the sauce is smooth.
- Reduce the Sauce: Turn the heat up to medium-high and bring the sauce to a boil, uncovered. Let it cook, stirring occasionally, until the sauce reduces by half and becomes thick and creamy, about 8–10 minutes.
- Serve: Squeeze any remaining moisture out of the zucchini noodles, if necessary, and divide between two bowls. Top each bowl with the chicken and vegetable mixture. Add the spiralized radishes and mandarin orange segments on top.
- Garnish with chopped basil, adjust salt and pepper to taste, and devour!