By now, I don’t think I need to justify or explain my love affair with peanut butter. But in case you are a new Freckled Foodie fan and are unaware, I freaking love it. It is a staple in my kitchen (I have quite the collection) and I believe it serves a purpose in every single meal: breakfast, lunch, dinner, snack, dessert. You name it, peanut butter belongs there. One thing I do not love about peanut butter (GASP) is all of the brands that are filled with unnecessary ingredients, specifically sugar. Peanut butter should have one ingredient. You guessed it: PEANUTS. This is one of the many reasons that Crazy Richards has quickly won my heart in the lineup of a thousand different nut butter brands. Continuing my effort to prove that peanut butter serves a purpose in all times of the day, I decided to incorporate this delicious jar into an even tastier sauce to accompany my go-to weeknight zoodle dinner.
Check out more information on Crazy Richards PB and my featured recipe here
Ingredients (serves 2):
- Chicken breasts (2)
- Zucchini (2-3)
- Avocado (1)
- Grape tomatoes (2 handfuls)
- Purple cabbage (½ head)
- Crazy Richards peanut butter (¼ cup)– crunchy or creamy depending on your preference
- Chicken broth (4 cups) – homemade preferably
- Coconut oil
- Toasted sesame oil
- Coconut aminos
- Avocado oil
- Salt & pepper
- Red pepper chili flakes
- Hemp seeds (optional)
Directions:
- First things first, prep the vegetables and set aside:
- Dice the purple cabbage into ½ inch pieces
- Halve the avocado and remove the skin
- Halve the grape tomatoes
- Place the chicken breasts in a pot with ~4 cups of chicken broth, preferably homemade, or until they are covered
- Bring the liquid to a boil and then lower to medium heat and poach the chicken until it is fully cooked through (~10 minutes, but be sure to check temperature using a meat thermometer)
- While the chicken is cooking, prepare the zucchini noodles
- Personally, I like to use the ribbon blade so that the noodles are wider and have more body
- Place the zoodles on a parchment lined baking sheet and cook in the oven @ 425 degrees for ~7 minutes. This allows the zucchini to cook while also slightly drying it out to avoid mushy noodles
- While the zoodles are cooking, prepare the toasted sesame purple cabbage:
- Bring a cast iron skillet to high heat and then add a spoonful of toasted sesame oil
- Next add the shredded purple cabbage and toss until crisped and cooked through (~5 minutes)
- Once the chicken is done cooking, shred allow it to briefly cool and then shred with two forks
- Mix the shredded chicken with some leftover chicken broth (to rehydrate) and salt & pepper
- Now that everything is done cooking, prepare the peanut sauce:
- Mix together the ¼ cup Crazy Richards peanut butter, spoonful of coconut oil, splash of toasted sesamae oil, and a splash of coconut aminos
- Once combined, slowly add droplets of warm water while stirring in order to thin the sauce
- The amount depends on how thin you prefer your sauce but I prefer ~5 small droplets
- Mix the zoodles in the peanut sauce and then top with the shredded chicken, avocado, toasted sesame purple cabbage, and grape tomatoes
- Season with salt & pepper and red pepper flakes and I prefer to add some hemp seeds to my avocado for extra crunch
- Serve and enjoy hot!
Diet / Allergy Compliant:
- Gluten Free
- Low FODMAP
- Soy Free
- Whole 30 / Paleo (if replace peanut butter with almond butter)
This looks so colourful and delicious 🙂
Thank you!