Description
A fresh and flavorful Mexican-inspired dish featuring sautéed chicken combined with vibrant pico de gallo and tender zucchini noodles. This light and healthy recipe is perfect for a quick, low-carb meal with a delicious blend of cumin-spiced chicken, fresh vegetables, and optional garnishes like queso fresco and cilantro.
Ingredients
Main Ingredients
- 3 cups pico de gallo (homemade or store-bought)
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 tsp ground cumin
- 2 medium zucchini, spiralized into noodles
- Salt and pepper, to taste
Optional Garnishes
- Queso fresco, for garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil and cook chicken: Warm the olive oil in a sauté pan over medium-high heat. Add the diced chicken breasts and sprinkle with cumin. Stir often, cooking for 8-10 minutes until the chicken is fully cooked and no longer pink inside.
- Prepare zucchini noodles: While the chicken cooks, spiralize the zucchini into noodles. Use kitchen scissors to trim any excessively long pieces so they are easier to eat.
- Add pico de gallo to chicken: Once the chicken is cooked, pour the pico de gallo salsa into the pan. Gently stir to combine and warm the salsa for about one minute, then remove the pan from heat.
- Toss zucchini noodles with chicken and salsa: Add the spiralized zucchini noodles directly to the pan. Toss everything together carefully to mix without breaking the noodles.
- Plate and garnish: Serve the Mexican chicken zucchini noodles on plates. Garnish each serving with crumbled queso fresco and fresh cilantro if using. Enjoy immediately.
Notes
- You can make your own pico de gallo by combining diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt.
- For a spicier dish, add extra jalapeño or sprinkle chili powder along with cumin.
- Use firm zucchini to ensure your noodles hold up without becoming soggy.
- This recipe is naturally gluten free and low carb.
- Leftovers can be stored in the refrigerator for up to 2 days, but zucchini noodles are best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
