Ingredients

• For The Chicken:
• ½ cup freshly squeezed lemon juice (normally 2 lemons)
• ⅓ cup olive oil for marinade, plus 2 tablespoons for cooking
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 tablespoon fresh thyme, chopped
• 2 pounds boneless skinless chicken tenderloin strips
• For The Peanut Satay Dressing:
• ½ cup rice vinegar
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 tablespoons honey
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 2 tablespoons sesame seeds, toasted
• ⅔ cup extra virgin olive oil
• ⅔ cup creamy peanut butter
• Juice from one lime
• 2 teaspoons Sriracha
• ½ teaspoon crushed red pepper flakes (optional)
• For The Salad:
• 2 medium zucchini squash, "zoodled"
• 3 carrots, peeled and shredded
• 1 cucumber, julienned
• ½ head purple cabbage, thinly sliced
• 1 red bell pepper, seeds and veins removed and thinly sliced
• 1 eight-ounce package of snap peas, sliced in half
• 1 jalapeno pepper, thinly sliced (for garnish, optional)
• 6 scallions, sliced on the diagonal
• ¼ cup chopped cilantro for garnish
• ⅔ cup salted dry-roasted peanuts, smashed