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.
Caliente Chicken & Zoodles
Adapted from Mrs. Happy Homemaker blog
- 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
- Prepare your zoodles. See this post if you don’t know how.
- Heat the oil in a pan over medium heat. Once hot, add the onions and garlic. Saute for 3 minutes.
- 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.
- Remove the chicken from the pan. Do not clean/wipe out the pan.
- Add the zoodles to the pan and cook uncovered for 2 minutes.
- Return the chicken to the pan. Add the hot sauce, remaining lime juice, and chopped cilantro. Stir to combine.
- Cover and cook for an additional 5 minutes.