CHICKEN INGREDIENTS
4 Chicken Breasts
1 Teaspoon Pink Himalayan Salt
2 Tablespoons Lime Juice
½ Cup Coconut Aminos
½ Cup Avocado Oil
3 Garlic Cloves Minced
SAUCE INGREDIENTS
1/3 Cup Coconut Aminos
1/3 Cup Coconut Sugar
1 Tablespoon Lime Juice
1 Tablespoon Sriracha
3 Tablespoons Peanut Butter
NOODLE INGREDIENTS
8oz Bown Rice Noodles
2 Tablespoons of Avocado Oil
1 Red Bell Pepper Sliced
½ Cup Green Onion Diced
1 Cup Frozen Peas, Thawed
1 Cup Roasted Cashews or Peanuts
Handful of Cilantro Chopped
ASSEMBLY
- In a small mixing bowl add the pink salt, lime juice, coconut aminos, avocado oil, and garlic to make the chicken marinade.
- Add the chicken and marinate for at least 8 hours. I typically marinate for about 24 hours.
- Heat the grill to 450F.
- Grill the chicken for 4 minutes.
- Flip the chicken and grill for an additional 4 minutes.
- Set aside and cover with foil while prepping the rest of the dish.
- In a medium sized mixing bowl make the sauce. Combine all of the ingredients and whisk well. Set aside.
- Prep the noodle ingredients with the exception of the noodles.
- Add the avocado oil and peppers to a large skillet. Sauté over medium low heat.
- Boil the noodles in a large soup pot according to the package instructions.
- Add the green onions, and frozen peas to the skillet with the peppers. Sauté over medium low heat.
- Drain the water from the noodles and add back them to the soup pot.
- Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
- Slice the chicken.
- Plate the noodles, and top with the chicken and cashews.
- ENJOY!