GINGER PEANUT CUCUMBER NOODLES WITH GRILLED CHICKEN

Our new found love for the spiralizer, yeah I know here in FOP we are a little late to the spiral wagon party, has led to the creating of this vibrant, zesty, and a little spicy bowl of goodness. The mixture of zucchini noodles, shredded carrots, and Lotus Foods Rice Ramen create the perfect base. Since its summer time, grilled chicken that is marinated in The Ginger People Ginger Peanut Sauce and Ginger Beer creates an unforgettable dish.

My perfect weeknight meal is packed with veggies, whole foods that fill me up. PLUS it tastes delicious,  made in less than 30 minutes, all while being perfect for the summer months.

Healing meals are about feeding yourself with real foods that are great for you.

Cucumber noodles are easy to make and a perfect way to sneak more veggies into our meals.

This is the perfect fake out take out, and taste amazing cold.

Sesame oil, ginger beer from the ginger people, organic non-GMO peanut butter and sriracha with cut up ginger make the BEST sauce. Light, not too heavy and coats everything perfectly.

Cucumber is hydrating and crunchy.

If you aren’t feeling the peanut butter, swap it up for almond, cashew or any mellow nut butter you are feeling.

Feel free to garnish with anything, like avocado, scallions, sesame seeds or anything you like.

INGREDIENTS FOR DRESSING:

1-inch piece of ginger, grated

1 tablespoon of tamari

1/4 tablespoons of peanut butter

2/3 cup of ginger beer, from The Ginger People

1 tablespoon or more of sriracha

1 tablespoons of sesame oil

OTHER INGREDIENTS:

4 servings of Lotus Foods Rice Noodles

4 cucumbers, spiralized

4 organic chicken breast,  like from Butcher Box

1 cup of Ginger Peanut Sauce, from The Ginger People

1/2 cup of Ginger Beer,  from The Ginger People

2 tablespoons of avocado oil for grilling

scallions, to serve

sesame seeds, to serve

WHAT TO DO:

In a bowl with fitted lid, add the chicken, the ginger peanut sauce, and ginger beer. Marinate for 4-6 hours.

Bring a large pot of water to boil.

Preheat oven to 450 degrees.

Preheat griddle pan, oil with the avocado oil.

Cook the chicken on the griddle pan, 6-8 minutes on each side, if needed place in the oven for an extra 5 minutes.

When the water is boiling, add the lotus rice ramen. Cook for about 2-3 minutes.

Rinse in cold water. In the pot add all the ingredients for the sauce. Toss the cooled ramen, cucumber noodles, shredded carrot.

Slice up the chicken.

Serve the noodle, cucumber in a bowl, add the sliced chicken and top with any topping you like. Enjoy!

 

Thank you The Ginger People for sponsoring this post. It means so much to me to work with brands that I love and support Follow Our Passion.  All opinions and text are 100% mine.