Olive oil spray
2 skinless, boneless chicken breasts (12 ounces)
1/2 cup peanut butter
3 tablespoons coconut milk
1 tablespoon fish sauce
2 teaspoons hot chili sauce
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
3 tablespoons hot water
4 cups baby spinach
1 ripe Hass avocado, thinly sliced
1 medium zucchini, cut into noodle shapes
2 carrots, cut into noodle shapes
2 radishes, thinly sliced
8 sprigs cilantro
Heat oven to 400 F.
Coat small skillet with olive oil spray. Add chicken to skillet and cook 3-4 minutes, turning once or twice to brown chicken. Slide into oven and bake 6- 8 minutes, until chicken is cooked through and no longer pink in center when sliced with a knife. Set aside to rest 5 minutes then shred.
To make dressing:
In large bowl, mix peanut butter, coconut milk, fish sauce, chili sauce, garlic, ginger, sesame oil and hot water. Whisk well until smooth.
Divide spinach and avocado among four bowls. Top with chicken, zucchini, carrots, radishes and cilantro. Drizzle with dressing and serve immediately.
Tip: If you don’t have a spiralizer, you can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips.
Recipe courtesy of “Atkins: Eat Right, Not Less”