Ingredients:
- 4 chicken breasts
- 4 medium zucchini, spiralized
- 2 medium bell peppers – 1 red, 1 yellow, cut into strips
- 1 large tomato, cut into chunks
- 1 large onion, cut into strips
- 1 package sliced mushrooms
- 1 Tablespoon olive oil
- 1 Teaspoon cumin
- 1 Teaspoon chipotle powder
- 1 Teaspoon chili powder
- salt and pepper to taste
- lime wedges for serving (optional)
Directions:
Following directions for spiral slicer, cut the zucchini into noodles (hint: thicker zucchini produces the best noodles). Lightly pat the noodles dry with paper towels to extract any moisture. Place to the side while preparing other ingredients. Heat olive oil in a large skillet over medium high heat. When the oil is hot, sear chicken for 3-4 minutes on each side. Turn heat to low and and cover, cooking an additional 8-10 minutes. Once chicken is cooked through, remove to a plate and cover with foil. Return the pan to medium-high heat and add peppers, onions, mushroom, tomato and the spice mixture. Saute 3-4 minutes until veggies begin to soften, turn the heat to high and add the zucchini noodles. Cook 2 minutes, until noodles are just slightly wilted. Cut chicken into bit size pieces and toss with noodles and veggies. Serve the fajita noodles with lime wedges for topping. Serves 4.
Nutritional Info Per Serving:
Calories: 336 Protein: 48g Carbs: 17g
