Spicy Chicken with Zucchini Noodles: 15 Minute Low Carb Recipe


 

Recipe & Post by Jedha of Best You Bootcamp

spicy chicken zucchini noodles

Zucchini is a wonderful vegetable that can be used in so many dishes, both savory and sweet. It’s also a veggie that grows in numbers and for many of us we have a plentiful supply at certain times of the year. Even when it’s not in season it’s usually a cost effective vegetable too, so it’s great to have different ways you can use it in your cooking.

Lynn recently shared some techniques on how to shred zucchini pasta so I thought today I’d share a spicy chicken recipe based on zucchini noodles. It’s one of my favorite go to recipes because it can be made in 15 minutes flat, and it’s always a hit in my house, which is a bonus. 😀

Although Lynn showed you those wonderful spiral vegetable slicers, I have a super simple way to make zucchini noodles that simply requires a vegetable peeler. Simply peel the zucchini off into slices, see the image below or watch the short video if you prefer:

Low Carb Zucchini Recipes

Spicy Chicken with Zucchini Noodles Recipe

Serves: 2 – just multiply to suit more people

Ingredients

• 4 boneless chicken thigh fillets – finely sliced
• 1 onion – diced
• 1 large tomato – diced
• Tamari (wheat free soy sauce)
• ½-1 teaspoon sambal oelek (chilli paste)
• Hot cajun spice
• 2 zucchini – peeled into noodles with a vegetable peeler
• Water

Cooking Method

Heat oil in a pan, add onions and saute until browning, stirring occasionally for about two to three minutes.

Add the chicken into the pan, give it a stir and let it cook on one side for 1 minute, then stir it and flip the chicken as best as you can, leave it again for 1-2 minutes more.

Add tamari into the pan and stir it around to coat the chicken.

Add the tomatoes and sambal (chilli paste) into the pan and stir it around for 20 seconds.

Add your zucchini noodles into the pan and stir around to coat in the sauce.

Add a bit of water to the pan to prevent sticking and burning and to make it a bit more saucy, let the mixture cook for about 1-2 minutes to let the zucchini cook, stir it every 20-30 seconds to cook evenly through.

Once the zucchini is cooked to your desire, you are ready to serve. I like the zucchini a little bit crisp but you may like it cooked well…

ENJOY. 😀

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About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
This entry was posted in Low Carb Foods and tagged , . Bookmark the permalink.

 

4 Responses to Spicy Chicken with Zucchini Noodles: 15 Minute Low Carb Recipe

  1. Cynthia Overfield says:

    Jedha, I am going to pin this recipe to try at a later date. I love zucchini and eat it often, but I never thought to slice it this way to use as a replacement for pasta noodles. The Spicy Chicken and Noodles looks so good, I can’t wait to try it out.

  2. Jedha says:

    You’ll love it Cynthia, it’s delicious and easy to make. You can use these noodles for any type of dish and they taste great. Enjoy 🙂

  3. Thea says:

    This looks so good, I have been looking for a way to make lagsna. Awesome…

  4. Jane Thompson says:

    I tried zucchini roll ups the other day. They were a big hit with my husband.

    Thank you.

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