Thai Peanut Noodles with Lime Baked Chicken

YUM! These noodles are perfect on their own, but I decided to add some protein to this dish. I used powdered peanut butter to cut down the fat, but if you don’t have that on hand regular peanut butter works just fine! I have been learning lots about fats in class and this dish is loaded with the good ones (monounsaturated and polyunsaturated fatty acids). This dish will definitely be made often around here! Enjoy : )

Ingredients:

16 oz chicken breasts, extra trimmed

8 oz angel hair pasta

1 tbsp olive oil

2 cloves garlic, minced

1 medium cucumber, sliced into matchsticks

2 cups spinach

1 tbsp dark sesame oil

¼ cup pb2 plus 2 tbsp water

¼ cup low sodium soy sauce

1 tsp red pepper flakes

1 tbsp chili paste

Carrot, sliced for garnish

1 lime

Directions:

1. Preheat oven to 350, place chicken breast in oven safe baking dish and squeeze lime to cover, add salt and pepper to taste and bake for 30-35 minutes, once done slice into strips

2. Combine sesame oil, peanut butter, soy sauce, red pepper, and chili paste in a small mixing bowl

3. Boil water with salt and cook pasta for 4-6 minutes, strain and set aside

4. Heat olive oil in medium sized skillet over medium heat, add garlic and cucumbers and sauté for 3-5 minutes, and add in spinach

5. Toss peanut mixture with noodles and divide into four bowls, top with spinach mixture, sliced chicken breast, and carrot

*Serve with additional chili paste, if you like it spicy!

Servings-4/Calories-447/Carbs-49g/Fat-10g/Protein-39g