This vibrant veggie bowl is built to impress! It’s filled with crisp-tender veggie noodles and roasted chicken, and tossed in a creamy almond butter sauce for a Paleo meal the whole family will enjoy.
We looked to pad Thai noodles for inspiration for this easy weeknight dinner. While the chicken breast roasts in the oven, whisk up the sauce and spiralize or julienne the veggies. Then heat up a skillet or wok and get ready for everything to come together quickly!
Our zesty Paleo-approved sauce is made with pure almond butter, sodium-free mushroom broth, garlic, and lime. It’s just the right combination of flavors that mimics a pad Thai sauce, but without any salt, sugar, or soy.
Once you’re ready to bring your meal together, start by scrambling eggs in a hot skillet or wok. Set them aside, then add your veggie noodles of choice. We used zucchini noodles, sweet potato noodles, peels of carrots, julienned red pepper, and purple cabbage, but you could also use butternut squash noodles—or whatever you have on hand. Cook until just crisp-tender.
Turn off the heat and add slices of the roasted chicken and scrambled eggs, and then pour in the almond butter sauce. Use tongs to toss until evenly coated, then serve hot with your favorite garnishes. We used scallions, sesame seeds, and lime wedges, but you could also include cilantro, sunflower seeds, cashews, or any other nuts, seeds and herbs you like. Dig in and enjoy!
Tips:
- You can swap chicken for shrimp—or use both!
- If you don’t have almond butter, you can try sunflower butter or cashew butter.
- Try doubling up the sauce, and save half for dipping carrot sticks as a snack later.
