Zuddha Bowls

• 3

  bell peppers, thinly sliced

• 1

  large red onion, diced

• 4 Tbsp.

  extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 4

  zucchini, ends trimmed

• 1 lb.

  antibiotic free boneless skinless chicken breast

• 1/2 tsp.

  ground ginger

• 1/2 tsp.

  garlic powder

For the buddha sauce

• 1/4 cup

  lime juice

• 2 Tbsp.

  peanut butter

• 1 Tbsp.

  low-sodium soy sauce

• 1 tsp.

  honey

• 1

  clove garlic, minced 

• 1 Tbsp.

  sesame oil 

• 1 Tbsp.

  extra-virgin olive oil 

• 1

  avocado, sliced

• 2 cups

  baby spinach

• 1 tsp.

  toasted sesame seeds