Mexican Chicken Zucchini Noodles is an easy, low-carb, gluten-free recipe full of delicious, spicy flavor. A simple combination of zucchini noodles, pico de gallo, chicken and cumin, it’s the perfect weeknight meal and takes less than 30 minutes to make. Zucchini noodles are a perfect ingredient to meal prep. Once you’ve spiralized your zucchini, place them in an airtight storage container on top of a paper towel. The paper towel will absorb any excess moisture. The zoodles will stay good for 4-5 days in the refrigerator.
Ingredients3 cups pico de gallo, (1 recipe)
1 tbsp olive oil
2 boneless, skinless chicken breasts, diced
2 tsp cumin
2 medium zucchini
salt and pepper, to taste
queso fresco, to garnish (optional)
cilantro, to garnish (optional)
Method* 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.