Spicy Almond Butter Chicken & Zoodles

So I got a veggie spiralizer as a wedding shower present and I could not wait to use it. It never fails – every time I’m on Pinterest, I see fun spiraly veggies all around, but have never had the tools to make them. Needless to say, I’m probably going to have to start an entire spiralizer recipe board now because I am obsessed. This recipe was fun to make, and equally as delicious (and fun) to eat!

Ingredients

• 1 lb chicken
• 2 cloves garlic, minced
• 2 medium zucchini (3 if they are small)
• 2 cups mixed veggies (your choice - I like carrots, broccoli, and bell peper)
• ¼ cup almond butter (or cashew butter)
• 2 tbsp orange juice
• 2 tbsp sweet thai chili sauce
• 2 tsp sriracha sauce

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Instructions

1. Spiralize zucchini and place in a colander. Sprinkle with salt and let sit while you prepare the other ingredients.
2. Saute chicken over medium high heat. Add garlic when chicken is almost fully cooked. You can either remove the chicken from the pan or continue cooking it while you add the veggies to cook. (If you set the chicken aside, be sure to add in back to the skillet once the veggies are cooked so that everything incorporates together).
3. If zoodles still appear wet, squeeze in a paper towel to remove extra moisture.
4. Add zoodles to the pan and heat through.
5. While the zoodles, chicken, and veggies continue to cook, whisk together the final 4 ingredients to make the sauce.
6. Pour over the skillet mixture and stir until combined.