did you know you can just...

did you know you can just... Smashed cucumbers are everything! 😍These Smashed Cucumber and Peanut Chicken Noodle Bowls are the perfect summer recipe to make. They’re packed with flavor and filled with fresh seasonal produce from @Hy-Vee! Ingredients: For the Chicken Marinade 2 pounds boneless, skinless chicken thighs 2 tablespoons soy sauce 2 tablespoons lime juice 2 tablespoons avocado oil 2 tablespoons creamy peanut butter 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar or honey 1 teaspoon chili garlic sauce For the Peanut Sauce 2 tablespoons soy sauce 2 tablespoons lime juice 2 tablespoons avocado oil 2 tablespoons creamy peanut butter 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar or honey 1 teaspoon chili garlic sauce For the Bowls 1 pound rice noodles 1 pound boneless, skinless chicken thighs 1 large cucumber 1 cup shredded carrots 1/4 cup chopped peanuts 1/4 cup chopped cilantro 2 green onions, sliced Instructions: 1. Marinate chicken: In a bowl, combine all ingredients for the chicken marinade. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. 2. Prepare cucumbers: Smash cucumber with a rolling pin or the flat side of a knife. Chop into bite-sized pieces. Season with salt and set aside. 3. Cook noodles: Cook rice noodles according to package directions. Drain and rinse with cold water. 4. Cook chicken: Grill or pan-fry chicken thighs until cooked through. Let rest for a few minutes, then slice. 5. Make peanut sauce: In a bowl, combine all ingredients for the peanut sauce. Whisk until smooth. If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached. 6. Assemble bowls: Divide noodles among bowls. Top with sliced chicken, smashed cucumbers, shredded carrots, chopped peanuts, cilantro, and green onions. Drizzle with peanut sauce. Enjoy!