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.
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!
More Zucchini Dinner Recipes to Try
- Garlic chicken, zucchini and corn – low carb dinner in 20 minutes.
- Ground turkey and pesto skillet with tons of chopped zucchini and store bought pesto.
- Tex Mex chicken and zucchini skillet – one of the most popular recipes on iFOODreal!
- Also check out my other 45 quick and healthy dinner ideas.
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 1x
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
So easy to make, so quick, with simple ingredients— but soo yummy! This will be a staple in our kitchen.
★★★★★
Happy to hear, Theresa. 🙂
I make this all the time my meat and pots guy loves it although he picks the chicken out.
★★★★★
Awesome!!! Happy to hear, Tamara.
simple and tasty
It was a really good and fairly easy meal. I loved the flavors of everything together. I was a little doubtful at first because it only said two reviews at the top, but it turned out to be an amazing meal for my family.
★★★★★
Glad you gave it a try! 2 reviews because we installed the review feature way after I published teh recipe. So there is way more positive reviews, just no stars.:)
I loved this! So fresh and flavorful. I added just a little bit of cumin to the cooking zucchini in addition to what was called for on the chicken.
★★★★★
Perfect. Glad you enjoyed!!!
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!!! 🙂