Friday, December 21st, 2018, Recipes
Are you ready for a spicy dish with hints of Mexico? This healthy, low-calorie, tasty recipe has zucchini noodles as its base and is topped with nuggets of sautéed chicken breast. Flavored with cumin, hot peppers, lime, and cilantro, it a perfect one-dish, main meal since it blends veggies and protein. Not only that, it’s ideal for anyone with sucrose intolerance.
It’s quick and easy to make – just 20 minutes—and even less if you buy your zucchini noodles already spiralized. Many grocery stores and markets carry this specialty item in their produce sections. If you’re lucky enough to have any leftovers, refrigerate and serve again another day.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 3 large zucchini
- 1 ½ boneless, skinless chicken breasts cut into 1-inch pieces
- ½ teaspoon cumin
- 1 teaspoon salt, divided
- Ground black pepper to taste
- 2 teaspoons any small hot pepper or jalapeno seeded and minced
- Juice of 1 medium or ½ large lime
- ¾ cup cilantro, chopped
- Cooking spray
- Using a spiralizer, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have a spiralizer.
- Preheat a large non-stick skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, ½ tsp salt, and ground black pepper, stir, and cook for another minute. Transfer to a bowl and set aside.
- Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1 ½ minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeno, lime juice, and cilantro. Stir gently and serve hot.
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