Healthy Chicken Stir-fry with Dijon Orange Almond Sauce and Zucchini Noodles

Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit, stirring occasionally, so that the zucchini releases some of its water.

In a large pan, heat the olive oil over medium-high heat and add in the chicken breast and fresh ginger. Cook, stirring frequently, until the chicken is golden brown, about 5 minutes. Reduce the heat to medium and in asparagus, peas and red pepper. Cook until the veggies are tender-crisp, about 3 minutes.

Add orange juice, almond butter, Dijon mustard, honey and a good pinch of salt and pepper into the pan and stir until the almond butter is smooth and melted. Turn the heat up to medium high and boil, uncovered, until the sauce reduces by half and is very thick and creamy, about 8–10 minutes.

Squeeze out the excess moisture from the zucchini noodles and divide between bowls. Divide the veggie/chicken mixture on top, followed by the spiralized radishes and oranges. Garnish with sliced basil, adjust salt and pepper to taste and devour.

Note: If you leave the honey off for the Whole30 option, you may need to squeeze a little more fresh orange juice over the stir fry/zucchini noodles once it’s plated, if you want a little more sweetness.