This recipe for Cilantro Lime Zucchini Noodles with Chicken is so easy it’s nuts! Whip this up anytime you need a quick, healthy, high protein, low carbohydrate dinner. If you’d rather keep it 100% plant based, you can easily substitute the chicken with seared tofu, tempeh, black beans, or a combination!
2 large zucchini, cut into zucchini noodles 8-12 oz. boneless & skinless chicken breasts, cut into 1″ pieces 1 garlic clove, chopped 1/2 tsp cumin 1 tsp sea salt Black pepper to taste 1 tsp jalapeno chile, chopped 1/2 lime, juiced 1/2 cup cilantro, chopped 1 tbsp. avocado oil
Using a Japanese turning slicer, box grater, or a mandolin, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. It is easy to make them by slicing them longwise on a mandolin with the thin julienne setting, or grating lengthwise on the cheese side of your box grater. Preheat large non-stick sauce pan on high heat and add chicken. Saute until golden brown, stirring occasionally. Add salt and pepper and stir and cook for another minute. Add the zucchini noodles, garlic, and jalapeno. Saute while mixing in the noodles until they start to wilt. It will cook fairly quickly. Add the lime juice and cilantro. Give it another gentle stir and serve hot. This is also great served room temperature. Make this meal more complete with a side of brown rice, quinoa, or fruit salad. Substitute tofu, tempeh, and-or legumes for the chicken if you’d like to make it a vegan dish.
Instructional Video for Cilantro-Lime Zucchini Noodles with Chicken:
Cilantro Lime Zucchini Noodles with Chicken
Ingredients
- 2 large zucchini cut into zucchini noodles
- 12 oz. boneless & skinless chicken breasts cut into 1" pieces
- 1 clove garlic chopped
- 1/2 tsp. cumin
- 1 tsp. sea salt
- 1/2 tsp. black pepper to taste
- 1 tsp. jalapeno chile chopped
- 1/2 medium lime juiced
- 1/2 cup Cilantro chopped
- 1 tbsp. avocado oil
Instructions
- Using a Japanese turning slicer, box grater, or a mandolin, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles. It is easy to make them by slicing them longwise on a mandolin with the thin julienne setting, or grating lengthwise on the cheese side of your box grater.
- Preheat large non-stick sauce pan on high heat and add chicken. Saute until golden brown, stirring occasionally.
- Add salt and pepper and stir and cook for another minute.
- Add the zucchini noodles, garlic, and jalapeno. Saute while mixing in the noodles until they start to wilt. It will cook fairly quickly.
- Add the lime juice and cilantro. Give it another gentle stir and serve hot.
- This is also great served room temperature. Make this meal more complete with a side of brown rice, quinoa, or fruit salad. Substitute tofu and-or legumes for the chicken if you'd like to make it a vegan dish.
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