Mexican Chicken Zucchini Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
120 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chicken Zucchini Noodles
Description
This dish starts by cooking diced, boneless chicken breast with olive oil and cumin over medium-high heat until fully cooked and infused with spice. Meanwhile, zucchini is spiralized into noodles and trimmed to manageable lengths. The pico de gallo salsa is gently stirred into the cooked chicken to warm through without further cooking, maintaining fresh tomato and onion textures. The zucchini noodles are then tossed in to combine with the chicken and pico, coating the zucchini lightly with the flavored juices.
The result is a refreshing yet savory meal with the zucchini noodles providing a tender but slightly crisp base that carries the warmth of the cumin chicken and bright notes of the salsa. Garnishing with queso fresco and cilantro adds creaminess and herbaceousness, respectively. This dish works well as a light main course or a first course and is adaptable with additions such as avocado for creaminess.
The recipe allows flexibility to add diced avocado or a creamy avocado-based dressing as an optional extra, further enhancing the texture and richness.
Ingredients
- 3 cups Pico de Gallo (1 recipe)
- 1 tbsp olive oil
- 2 chicken breast diced, boneless, skinless
- 2 tsp cumin
- 2 zucchini medium
- salt to taste
- black pepper to taste
- queso fresco to garnish (optional)
- cilantro to garnish (optional)
Instructions
- Heat the olive oil in a sauté pan on medium high heat. Add the diced chicken and cumin and stir together for 8-10 minutes, or until the chicken is cooked through.
- While the chicken is the cooking, spiralize the zucchini. Trim the zucchini noodles with kitchen scissors to prevent extra long pieces.
- Once the chicken is cooked through, add the pico de gallo salsa to the pan. Stir gently for one minute, to warm it through, then turn off the heat.
- Add the zucchini noodles to the pan and toss together with the chicken and pico de gallo.
- Plate the Mexican chicken zucchini noodles, garnish with cilantro, queso fresco and enjoy!
Notes
- Adding diced avocado or guacamole enhances creaminess and flavor.
- Use queso fresco and cilantro as garnishes to complement the fresh and savory elements.
- Trim zucchini noodles with kitchen scissors to manageable lengths for easier eating.
- Cook chicken thoroughly with cumin to ensure flavor infusion and safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 124mg | 5% |
| Potassium | 518mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 21mg | 23% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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