Caliente Chicken & Zoodles

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At this point, you’re probably thinking, “Are they zucchini lobbyists like VEEP’s Dan Egan?”  Well… that would be a cool job, but we’re pretty invested in anesthesia school.  Zoodles aren’t too complex to make and are an easy way to get some extra vegetables in your life (never a bad thing).  In terms of flavor, they add a subtle earthiness, but also take on the flavors you’re trying to highlight in a dish.  The spices (chipotle, paprika, and cumin) shine and if you’re looking for a even more heat, toss in a pinch of cayenne or use hot instead of sweet paprika.

This recipe is adapted from another Pinterest find… The original inspiring recipe can be found on Mrs. Happy Homemaker‘s blog.

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Caliente Chicken & Zoodles

Adapted from Mrs. Happy Homemaker blog
Ingredients: 
  • 2 large zucchini
  • 1 tsp of Kosher salt
  • 1/3 cup diced onion
  • 1 clove garlic, minced
  • 1 tsp safflower oil
  • 8oz chicken thighs, cubed
  • 1/4 tsp cumin
  • 1/2 tsp Chipotle powder
  • 1/2 tsp paprika
  • 2 tbsp + 1 tsp fresh lime juice
  • 1 tsp Frank’s hot sauce
Instructions: 
  1. Prepare your zoodles. See this post if you don’t know how.
  2. Heat the oil in a pan over medium heat. Once hot, add the onions and garlic. Saute for 3 minutes.
  3. Add the chicken to the pan and toss with the spices and 1 tsp of lime juice. Cover and cook for 10 minutes, still over medium heat, stirring occasionally.
  4. Remove the chicken from the pan. Do not clean/wipe out the pan.
  5. Add the zoodles to the pan and cook uncovered for 2 minutes.
  6. Return the chicken to the pan. Add the hot sauce, remaining lime juice, and chopped cilantro. Stir to combine.
  7. Cover and cook for an additional 5 minutes.
Makes a light dinner for two.
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