Cajun Chicken Zucchini Noodles
This low-carb Cajun Chicken Zucchini Noodles recipe works a hearty dish where zucchini noodles are tossed with succulent Cajun-spiced chicken, colorful bell peppers, and onions, all coated in a creamy cashew sauce. It's a healthier twist on traditional pasta, offering a delightful combo of spice, creaminess, and fresh vegetables.
Equipment
- 1 Spiralizer
- 1 Large skillet
- 1 Meat mallet
- 1 Medium bowl
- 1 High-speed blender or food processor
- 1 Cutting board
- 1 Knife
- Measuring cups and spoons
- Plastic wrap or zip-top bag (for pounding the chicken)
- Cooking utensil (for stirring)
Ingredients
- 4 zucchini (spiralized into noodles)
- 1 lb. chicken breasts (boneless and skinless, cut into bite-sized pieces)
- 1 ½ tbsp. blackened seasoning or Cajun seasoning
- 2 cloves crushed garlic (crushed)
- 2 thinly sliced red or green bell peppers
- ½ thinly sliced sweet or red onion
- 3 tbsp. olive oil (divided)
- 1 tsp. salt (divided)
- ¾ cup raw cashews (soaked in water for 30 minutes)
- ¼ cup chicken broth (or milk or water)
- 2 tsp. lemon juice
- Tomatoes (seeded and diced)
- Parsley (finely chopped)
Instructions
- Place the raw cashews in a medium bowl and cover them completely with water. Let them soak for at least 30 minutes to soften. (Tip: Soaking helps the cashews blend into a smoother sauce.)
- After soaking, drain the water from the cashews and transfer them to a high-speed blender. Add the chicken broth (or water), ½ tablespoon of blackened seasoning, and the lemon juice. Blend for about 1 minute, or until you have a smooth, creamy sauce. (Tip: If the sauce seems too thick, you can add a bit more liquid, a tablespoon at a time.)
- Using a spiralizer, transform your zucchini into zucchini noodles. (Tip: If you don't have a spiralizer, you can use a vegetable peeler to create long, thin ribbons or a sharp knife to cut julienne strips.)
- Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Gently pound them with a meat mallet until they are about 1 inch thick. This helps them cook more evenly. Cut each breast into 4-ounce portions.
- Sprinkle the chicken pieces evenly with 1 tablespoon of blackened seasoning and ¼ teaspoon salt. Press the seasoning lightly into the chicken to help it adhere.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions. Sauté for 5-6 minutes, or until they become tender and slightly caramelized.
- Stir in the crushed garlic and sauté for another minute until fragrant. (Tip: Don't overcook the garlic, as it can become bitter.)
- Push the vegetables to the side of the skillet. Add the remaining olive oil and then the seasoned chicken. Cook for 3-4 minutes per side, or until the chicken is cooked through (165°F internal temperature).
- Add the zucchini noodles and cashew cream sauce to the skillet with the chicken and vegetables. Stir gently to combine. Warm everything over low heat for 2-3 minutes, until heated through. (Tip: Be careful not to overcook the zucchini noodles, as they can become mushy.)
- Divide the Cajun chicken zoodles into bowls or plates. Top with diced tomatoes and fresh parsley if desired. Enjoy your delicious and healthy meal!
Nutrition
Calories: 319kcalCarbohydrates: 11gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 60mgSodium: 233mgPotassium: 891mgFiber: 2gSugar: 5gVitamin A: 343IUVitamin C: 30mgCalcium: 39mgIron: 2mg
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