Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

Zucchini noodles with chicken, cilantro and lime is delicious 20 minute, healthy and gluten free dinner idea. True light and quick summer dinner which is perfect for the days when it’s too hot to cook. With leftovers for tomorrow, if serving only 2 of you.

Zucchini noodles were quite crisp and not soggy the next day as well. You can use any protein you wish – shrimp, black beans or tofu would go nicely as well.

Looking for more zucchini ideas? Try my chicken zucchini noodles with pesto, chicken zucchini with garlic and corn, or one of the most popular recipes, zucchini bake with garlic parmesan tomatoes.

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How to Make Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes.

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

I sautéed chicken until golden brown, then added a bit of cumin for that Mexican flavour and set aside.

My zucchini noodles were ready to go in the pan for just 1.5 minutes, that’s all it takes. I wanted zucchini to be crunchy and light, rather than soggy and mushy.

Top with previously cooked chicken, sprinkle with lots of cilantro, squeeze fresh lime juice on top and you are in heaven!

Enjoy!

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

Recipe

Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime

Ingredients

  • 3 large zucchini
  • 1.5 lbs boneless & skinless chicken breasts, cut into 1" pieces
  • 1/2 tsp cumin
  • 1 tsp salt, divided
  • Ground black pepper, to taste
  • 2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
  • 1 medium or 1/2 large lime, juice of
  • 3/4 cup cilantro, chopped
  • Cooking spray (I use Misto)

Directions

  1. Using a spiralizer, 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.
  2. Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
  3. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.
  4. Storage Instructions: Refrigerate covered for up to 48 hours.
http://ifoodreal.com/zucchini-noodles-with-chicken/

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 2 cups:
Calories: 221.4
Total Fat: 2.0 g
Cholesterol: 82.5 mg
Sodium: 718.1 mg
Total Carbs: 9.0 g
Dietary Fiber: 2.7 g
Protein: 42.0 g
WW Points+: 5

30 Healthy Zucchini Recipes

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

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36 comments on “Zucchini Noodles with Chicken, Cilantro and Lime

  1. This was delicious!!! I also added some mushrooms in with the chicken, and then threw in some red bell peppers and olives at the end. I didn’t have a spiralizer or proper utensil for making the zucchini noodles, so I improvised with an old box cheese grater. The noodles were not thick and round, but came out okay. Thank you Olena for sharing your recipe.

  2. am i the only one who didn’t like this recipe? it lacked flavor in my opinion. I had to top off with garlic powder, crushed red pepper, more salt and 1 more lime. i wonder if i did something wrong?

  3. I love cilantro, lime and cumin! Delicious meal…I made it as more of a stir fry as I don’t have a veggie spiralizer. And I’m all about veggies so I added sweet onion. A make-again for sure!

  4. I have a Vidalia Slice Wizard (as seen on TV about 15 years ago). I used the thin julianne blade and cut the zucchini in half so the shreds were about 3″ long. Omg this was delicious! I have always wanted to do zucchini spaghetti but never did. I don’t think I’ll ever eat pasta again!

  5. Could I have permission to use this recipe and accompanying picture in our RV newsletter? I would be happy to give credit to ifoodreal.

  6. This was just a delight! Fresh and tasty, easy and quick, what more could you want? I added a little fresh ginger too. Can’t wait for lunchtime leftovers today

  7. It was good, but my zucchini put out a lot of water making me having to drain the pan a few times. it definitely didn’t look as pretty, but tasted good. not incredibly filling, but we had leftover cake we were going to finish up tonight so it was good that dinner was so healthy!

    1. Sounds like your zucchini noodles might have been overcooked. Try reducing cooking time next time and they shouldn’t release much water and retain the crunchy texture and their shape. Zucchini can be eaten raw, so they don’t need much cooking.

  8. I made this recipe last week, it is quick and easy to make and was absolutely delicious. Thank you 🙂 I’m trying your mac and cheese recipe tonight, can’t wait 🙂

  9. I stumbled upon this recipe and am glad that I did. It was easy, quick and yummy. I had some leftover curry rice that went well with it, too. I just sliced my zucchini length wise, which changed the look of the dish, but was still tasty.

  10. Thanks for a yummy recipe! I cheated a bit and just cut up the zucchini and put it all over some quinoa, but loved the taste of lime and cumin. : ) Love that this was super easy to make as well!

  11. I have made zuchinni noodles before with just a veggie peeler; they’re like eating the thicker rice noodles you can find in pho. But I bet a mandolin works a bit better! And a spiralizer just is for fun 😉

  12. Tried the dish and honestly I’m regretting why I didn’t double my ingredients. It’s crazinly amazing! Thanks for sharing. It’s definitely a keep.

  13. I must try this dish, one more reason to get one of those cool spiralizers. I get tired of pasta, but my husband loves it, so this noodles recipe works perfect for us. Thanks Olena!

  14. That looks really good! Someone gave a me a really nice mandoline from Lee Valley, but, I’m afraid to use it! It’s so sharp and I’m such a Kluts with knives and graters! The spiralizer seems safer!

    1. Those things are sharp! I chopped off my fingertip a few years ago using a mandoline. Had to go to the ER to get my finger cauterized 🙁 make sure to always use the guard!!

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