Zucchini Noodles with Cilantro Lime Chicken

By Malooga

Ingredients

• 3 medium zucchini (about 1 1/2 pounds)
• 4 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
• 1/2 teaspoon cumin
• 1 teaspoon sea salt, divided
• 1/4 teaspoon ground black pepper
• 1 cup cherry tomatoes
• 2 teaspoons seeded, minced jalapeño
• Juice of 1 medium or 1/2 large lime
• 3/4 cup cilantro, chopped

Preparation

Step 1

Using a spiralizer or mandolin, make zucchini noodles and set them aside. (You can also slice the zucchini thinly if you don’t have the gadgets for making zucchini noodles.)

Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the chicken. Cook until golden brown, stirring occasionally. Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper. Cook and stir 1 more minute. Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat. Add the remaining 2 tablespoons oil, zucchini noodles, and tomatoes. Sauté for 1 minute. Remove from the heat and add the cooked chicken, remaining salt, jalapeños, lime juice, and cilantro. Stir gently and serve hot.