Grilled Chicken over Chopped Arugula and Cucumber Noodles with Peanut Lime Sauce

This will be my husband's lunch for the week.  I used large English Cucumbers, so my plan is to spiralize half of a cucumber every night to prep for him for the following day.  I grilled the chicken breasts with just a little garlic powder on them.  I'm also keeping the sauce in a separate container so nothing gets soggy.



INGREDIENTS:

• 4 large, English Cucumbers (don't spiralize all at once if you plan to eat over multiple days)
• 5 oz. arugula, chopped
• 3/4 cup natural peanut butter
• 6 tablespoons maple syrup (natural)
• 3 tablespoons low sodium soy sauce
• juice of 1 lime
• 6 tablespoons of water
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1 tsp. cayenne pepper
• sesame seeds to garnish

INSTRUCTIONS:

In a small bowl, whisk peanut butter, maple syrup, soy sauce, lime juice, sea salt, cayenne pepper, water, and sesame oil.

Chop arugula

Peel and spiralize 1/2 a large cucumber (if only making 1 serving right away)

Squeeze as much liquid out of the cucumber noodles as you can (I squeezed them in a paper towel over the sink.  They hold ALOT of water)

Combine with chicken and arugula in a large bowl

Pour the sauce and toss to combine 

Top with sesame seeds