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

Zucchini noodles, weird and interesting, right?! I will be honest: when I first saw them on Pinterest last year, I was like “Whaaaat?! Why?!”. Pinterest is awesome but it’s full of weird ideas that are not practical. Many recipes look pretty, I agree, but it’s either a very time consuming or an unnecessary idea, in my opinion.

I have seen everyone using this spiralizer to make zucchini noodles but I didn’t have one. Then a few months ago, I discovered my very own mandoline I purchased at a garage sale, similar to this one, can make zucchini noodles, two sizes. I had to try it and I did. And I loved zucchini noodles! If you are scared to chop off your fingers with a mandoline or do not want to spend as much money, check out this affordable and easy to use spiralizer.

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

Now, my honest opinion about zucchini noodles. They are awesome but you can make this dish also by chopping zucchini into small chunks or stripes. Really, same taste and idea. Unless you are a huge pasta lover, which I am not, zucchini noodles will hit the spot.

They are low in carbs but I find I still need to have my complex carbs on a side as well. So, for me, zucchini noodles are not a replacement of certain food but rather a nice addition. I’m a small person with growing muscles who eats a lot, true fact.

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

Anyways, this dish came out amazing! True light summer quick dinner which is perfect for the days when it’s too hot to cook. Literally takes 20 minutes to prepare with leftovers for tomorrow, if serving only 2 of you.

I sautéed the 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!

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

Husband couldn’t get enough of this dinner. Luckily, kids do not like zucchini, so there was no fight over the leftovers. Zucchini noodles were quite crisp and nice the next day as well. You can use any protein you wish – shrimp, black beans or tofu would go nicely as well. Enjoy!

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

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

Ingredients

  • 3 large zucchini
  • 1.5 lbs boneless & skinless chicken breasts, cut into 1" pieces
  • 1/2 tsp cumin
  • 1 tsp salt, divided
  • 1/4 tsp ground black pepper
  • 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 or mandoline, 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-cilantro-lime-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

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36 Comments

  1. Anneli

    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!

    Reply
    • Olena

      Haha. Then you might want to chop the zucchini or use a spiralizer. Alex doesn’t do well with tools like mandoline either.

      Reply
    • Ana

      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!!

      Reply
      • Olena

        Oh my, poor you! I lost my guard but that’s my fear…It is not for everyone. Like not for peeps like my husband. 😀

        Reply
  2. Mira

    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!

    Reply
    • Olena

      Hey, Mira. I think all men love pasta.:) I like it but not love love. You can also buy a mandoline like I have.

      Reply
  3. Maryam

    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.

    Reply
    • Olena

      Haha, that’s awesome! I started to read your answer and saw the word “regretting” and thought “oh-oh”…:)

      Reply
  4. sarah

    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 😉

    Reply
  5. Kristina

    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!

    Reply
  6. Jay

    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.

    Reply
  7. Lorinda

    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 🙂

    Reply
  8. carrie

    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!

    Reply
    • Olena

      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.

      Reply
  9. June Hutton

    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

    Reply
  10. Connie

    This looks tasty. I just got a spiralizer for Christmas. This will be my first recipe using it.

    Reply
  11. Ann Mayer

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

    Reply
  12. Just Someone

    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!

    Reply
  13. Georgia

    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!

    Reply
  14. sadia

    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?

    Reply
  15. Diana

    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.

    Reply

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