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.
MY LATEST RECIPESLooking 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.
How to Make Zucchini Noodles with Chicken, Cilantro and Lime
Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes.
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
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
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)
Instructions
- 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.
- 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.
- 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.
Store: Refrigerate covered for up to 48 hours.
Did you make this recipe? Please give it a star rating in the comments.
30 Healthy Zucchini Recipes
This was amazing Olena. Thank you. 👍
★★★★★
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.
Great additions, Diana!!! 🙂
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?
This was absolutely DELICIOUS!!!
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!
Glad to hear, Georgia!
So do you boil the zucchini?
No. Just cook a few minutes. You could even eat them raw.
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!
Could I have permission to use this recipe and accompanying picture in our RV newsletter? I would be happy to give credit to ifoodreal.
Yes, sure.:)
This looks tasty. I just got a spiralizer for Christmas. This will be my first recipe using it.
Let me know how you like it.:)
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
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!
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.
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 🙂
Yay. Let me know how you like it.:)
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.
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!
really liked this recipe. turned the leftovers into soup. delicious!
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 😉
Oh, I live this green dish. I will make it for my daughter. It seems so nice, especially the green color.
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.
Haha, that’s awesome! I started to read your answer and saw the word “regretting” and thought “oh-oh”…:)
ive never tried zucchini noodles before! definitely on my ‘to eat list’!
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!
Hey, Mira. I think all men love pasta.:) I like it but not love love. You can also buy a mandoline like I have.
This looks SO GOOD. I’m not a huge pasta fan so a lot of times I shred up sweet potatoes or just use spaghetti squash. I’ve got to make this soon!
Then this dish is totally up your alley.:)
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!
Haha. Then you might want to chop the zucchini or use a spiralizer. Alex doesn’t do well with tools like mandoline either.
I inherited that same mandolin! Do you know what brand it is? I have some attachments for it I can’t seem to make sense of. Mind sending me an email if you know?
I think there is a brand name on the blade. That’s the only hint.
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!!
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. 😀