Cilantro Lime Chicken with Zucchini Noodles


Cilantro Lime Chicken with  Zucchini Noodles

Slightly adapted from 

Makes 3 servings

Per serving

1 Leaner protein

3 vegetables

3 condiments


  • 3 large zucchini – total weight `1.75 pounds
  • 1.75 lbs boneless & skinless chicken breasts, cut into 1″ pieces
  • 1/2 tsp cumin
  • 1/2 tsp salt, divided
  • 1/4 tsp ground black pepper
  • 2 tsp small jalapeño, seeded and minced (leave seeds in for very hot version)
  • 1 tablespoon plus 2 teaspoons lime juice
  • 1/2 cup cilantro, chopped
  • Cooking spray



  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 2 minutes, stirring frequently. Remove from heat and add previously cooked chicken, jalapeños, lime juice and cilantro. Stir gently and serve hot.

Storage Instructions: Refrigerate covered for up to 48 hours.

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