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Chicken Pasta Low-Carb Meal Prep

Ingredients

Ingredients for 5 servings:

  • 1 3/4 lb raw chicken breasts, cut into chunks
  • spray olive oil
  • 32 oz Shirataki tofu noodles
  • 1 medium raw purple cabbage, shredded
  • 1 red bell pepper, chopped
  • 3 celery stalk, chopped
  •  Sauce:
    • 1/2 cup natural peanut butter (chunky or smooth)
    • 1/3 cup warm water (or more if you desire a thinner sauce)
    • 1 1/2 tablespoon olive oil (or peanut oil)
    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon garlic (minced or paste)
    • 2 tablespoons apple cider vinegar or rice vinegar (or your choice of vinegar)
    • Sriracha to taste (spice level)
  • Garnish
    • chopped green onions
    • chopped peanuts
    • cracked pepper (if desired)

Steps

Step 1

Chop chicken breasts into small pieces. About the size of your thumb.

Step 2

Set a nonstick skillet on medium heat and spray it with olive oil. Toss in the chicken and cook for about 8 to 10 minutes, or until the chicken is no longer pink on the inside or outside. The outside of the chicken should be lightly seared/brown. Set the chicken aside (or place it in the fridge to chill).

Step 3

Prep the veggies by chopping the red bell pepper and celery, then shredding the cabbage using a sharp knife or mandolin.

Step 4

Drain or strain the Shirataki noodles and place them in a microwave-safe glass or ceramic bowl. Cook in the microwave for 2 to 3 minutes in order to remove the odor. After that, place it in the fridge to chill.

Step 5

In a bowl, mix together the ingredients for the sauce. Place in the fridge to chill for at least 15 minutes.

Step 6

In a larger bowl, add the noodles, chicken, bell pepper, celery and the sauce. Fold everything together so that it is well mixed.

Step 7

Add about a cup of shredded cabbage to each meal container, then evenly divide the peanut pasta among the containers.

Step 8

Garnish, chill and enjoy!