Post by Loupy on Apr 9, 2018 12:57:22 GMT -7
MEXICAN CHICKEN AND VEGGIE NOODLE BOWLS
From: Lindsay @ www.theleangreenbean.com/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 min
Serves: 3-4
INGREDIENTS
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
INSTRUCTIONS
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.
RECIPE NOTES
Feel free to use taco seasoning, chili powder or other seasonings instead of paprika and cumin if desired.
From: Lindsay @ www.theleangreenbean.com/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 min
Serves: 3-4
INGREDIENTS
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
INSTRUCTIONS
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.
RECIPE NOTES
Feel free to use taco seasoning, chili powder or other seasonings instead of paprika and cumin if desired.
