• 1 lb chicken breast
  • 2 tsp olive oil, divided
  • 1 tsp black pepper
  • 3 tbsp pure almond butter
  • 3 tbsp unsalted mushroom broth
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves, minced, divided
  • 1 lime, juiced
  • 1 tsp sesame oil
  • 1 tbsp water
  • 2 eggs, beaten
  • 3 zucchini, spiralized
  • 2 sweet potatoes, peeled and spiralized
  • 1 carrot, peeled or julienned
  • 1 red pepper, sliced thin vertically
  • 1 cup purple cabbage, sliced thin vertically
  • 4 green onions, sliced, for garnish
  • Sesame seeds, for garnish
  • Cilantro, for garnish
  • Lime wedges, for garnish
  1. Preheat the oven 400°F. Drizzle the chicken with 1 teaspoon of olive oil and season with black pepper. Bake for 25-30 minutes. Slice the cooked chicken diagonally and set aside.
  2. While the chicken is cooking, prep the sauce: whisk together the almond butter, mushroom broth, apple cider vinegar, one clove of minced garlic, the juice of one lime, sesame oil and water.
  3. Heat the remaining teaspoon of olive oil in a large skillet over medium high heat. Add the beaten eggs and cook for 1 minute. Remove from the pan and set aside.
  4. Add the zucchini noodles, sweet potato noodles, carrots, red pepper, and cabbage. Cook for 4-6 minutes or until crisp tender. Be sure not to overcook.
  5. Remove the pan from the heat and add the cooked chicken and egg back to the skillet. Drizzle in the sauce and mix to combine.
  6. Garnish with sesames seeds, scallions, cilantro, and/or lime wedges. Serve immediately and enjoy!