Mexican Chicken Zucchini Noodles
Mexican Chicken Zucchini Noodles is an easy, low-carb, gluten-free recipe full of delicious, spicy flavor. A simple combination of zucchini noodles, pico de gallo, chicken and cumin, it’s the perfect weeknight meal and takes less than 30 minutes to make.
I’m always conjuring up new, healthy and delicious recipes with zucchini noodles. Because who doesn’t love zoodles? They’re a blank slate for so much flavor.
And with Cinco de Mayo right around the corner I wanted a light, fresh meal with some spicy kick. Thus, these Mexican Chicken Zucchini Noodles were born. They’re tasty, spicy, easy to make and can be on your plate in less than 30 minutes!
After my celiac diagnosis several years ago I learned to make zucchini noodles (or zoodles) in a spiralizer, to replace any pasta cravings. Since then, I’ve become slightly obsessed with my spiralizer. The spiralizer is affordable, simple to use and will make any pasta recipe sooo much healthier.
If you’re new to spiralizing, I’ve prepared a Beginners Guide to Spiralizing which will give you more ideas on the best vegetables to spiralize. I’ve also created a guide on 5 Ways to Make Zucchini Noodles (and how best to cook them). Both of those posts should have you covered in the zucchini noodle zoodle department.
How To Make Mexican Chicken Zucchini Noodles
The great thing about this recipe is 1) how easy it is to make, and 2) how much flavor there is. Just follow these five steps for a delicious, Mexican-inspired dinner recipe that’ll knock your socks off.
- Sauté the Chicken: Dice up the chicken to your desired size, I prefer bite size (fit more food on the fork and kid-friendly). With a little bit of oil in the pan, sauté the chicken until cooked all the way through.
- Add the cumin: Cumin provides a rich, earthy, nutty and slightly spicy flavor to this recipe. It’s also a popular spice in many Mexican recipes. Sprinkle the cumin onto the chicken and then stir until combined.
- Add the salsa: Toss in the pico de gallo, stir for about a minute and turn off the heat. The goal is to warm the salsa rather than cook it.
- Add the zucchini noodles: I prefer my noodles a little firmer and with a little crunch after plating, so the zoodles need to be mixed in with the chicken and salsa only enough until they’ve warmed up. If you leave the zoodles in too long, they may get a little watery.
- Plate and Serve! You can also add some optional toppings such as cotija cheese, queso fresco, cilantro, or even avocado. I used queso fresco and cilantro for this recipe.
Meal Prep with Zucchini Noodles
Zucchini noodles are a perfect ingredient to meal prep. Once you’ve spiralized your zucchini, place them in an airtight storage container on top of a paper towel. The paper towel will absorb any excess moisture. The zoodles will stay good for 4-5 days in the refrigerator.
For More Healthy Zucchini Noodle Recipes
- Zucchini Pasta with Lemon Garlic Shrimp
- Zucchini Noodle Caprese
- Zucchini Noodle Spaghetti Bolognese
- Zucchini Noodles with Chicken, Spinach and Parmesan
Mexican Chicken Zucchini Noodles
- 3 cups pico de gallo, (1 recipe)
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 tsp cumin
- 2 medium zucchini
- salt and pepper, to taste
- queso fresco, to garnish (optional)
- cilantro, to garnish (optional)
- Heat the olive oil in a sauté pan on medium high heat. Add the diced chicken and cumin and stir together for 8-10 minutes, or until the chicken is cooked through.
- While the chicken is the cooking, spiralize the zucchini. Trim the zucchini noodles with kitchen scissors to prevent extra long pieces.
- Once the chicken is cooked through, add the pico de gallo salsa to the pan. Stir gently for one minute, to warm it through, then turn off the heat.
- Add the zucchini noodles to the pan and toss together with the chicken and pico de gallo.
- Plate the Mexican chicken zucchini noodles, garnish with cilantro, queso fresco and enjoy!