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)


1.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.
2.While the chicken is the cooking, spiralize the zucchini. Trim the zucchini noodles with kitchen scissors to prevent extra long pieces.
3.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.
4.Add the zucchini noodles to the pan and toss together with the chicken and pico de gallo.
5.Plate the Mexican chicken zucchini noodles, garnish with cilantro, queso fresco and enjoy!

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