These Mexican Chicken and Veggie Noodle Bowls are so easy and come together in under 20 minutes for a low-carb, healthy dinner. They’re a fun change from traditional tacos or fajitas.
Just popping in to share a little spur-of-the-moment recipe with you guys. I made these Mexican Chicken and Veggie Noodle Bowls for lunch yesterday on a whim and they turned out so well that I felt like I had to snap a few pictures and share them with you guys!
If you look closely you’ll see that my “cilantro garnish” in the photos is actually kale. And the sun was 100% out which means the lighting sucks…Again, I was not exactly prepared to take these photos 🙂
But these bowls are SUPER easy and use ingredients that I almost always have on hand so I just had to share them with you. You can make them even more Mexican-inspired by adding some corn and beans and cheese as toppings but I kept mine pretty simple.
This recipe is super flexible. I used a medium zucchini, a medium summer squash, a red bell pepper and about half an onion. You could easily add extra zucchini or squash, or even throw in some spiralized potatoes or sweet potatoes! Use your favorite salsa (mine is Jack’s Special Salsa) and make it mild, medium or hot based on your preference.
Here’s the recipe:Print
Mexican Chicken and Veggie Noodle Bowls
These Mexican Chicken and Veggie Noodle Bowls are so easy and come together in under 20 minutes for a quick, healthy dinner. They’re a fun change from traditional tacos or fajitas.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: serves 3-4 1x
- 1 red bell pepper
- 1 medium zucchini
- 1 medium summer squash
- 1 small onion
- 1 pound boneless, skinless, chicken breasts
- 1 tsp paprika
- 1 tsp cumin
- juice from one lime
- 1 cup salsa
- optional toppings: corn, black beans, cheese, avocado, sour cream, cilantro etc
Use a spiralizer to spiralize the pepper and onion (you don’t have to use the whole onion if you don’t want to.
Dice the chicken into bite-sized pieces.
Add the peppers, onions, chicken, lime juice, paprika and cumin to a dutch oven and saute over medium heat for about 10 minutes, stirring frequently.
Meanwhile, spiralize zucchini and summer squash. Cut the veggie noodles to desired length.
Add veggie noodles and salsa to the pot and saute another 5 minutes. Taste and add more salsa or seasonings if desired.
Ladle into bowls and top as desired.
Feel free to use taco seasoning, chili powder or other seasonings instead of paprika and cumin if desired.
Pretty easy right? Be sure to let me know if you try these!
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Kelli at Hungry Hobby says
YUM!! I love this idea!!!
Oh My goodness! I had a “spiral bowl” that I impulsively bought at our local Jewel-Osco grocery store a few days ago. It included zucchini and summer squash spirals, cilantro and some slices of jalapeno better. It seemed like a good idea at the time of purchase, but after I got it home, I wasn’t having any inspiration about what to do with it. Enter: Google Search and your recipe. This was a weekend lunch for us and it was SO DELICIOUS! Definitely a keeper and it’s going to find a place in the rotation!
glad you liked it!