Bursting with the bold flavors of Cajun spices and the wholesome goodness of zucchini, this Cajun Chicken Zucchini Noodles recipe is a delicious way to revive your weeknight meals.
Whether you’re following a low-carb lifestyle or simply seeking a lighter alternative to traditional pasta, these “zoodles” (zucchini noodles) are sure to satisfy your taste buds and leave your dinners jazzed up.
List of Ingredients
These are the ingredients you’ll need to make this flavorful and healthy Cajun Chicken Zucchini Noodles dish:
- 4 zucchini, spiralized into noodles
- 1 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ tablespoons blackened seasoning or Cajun seasoning
- 2 cloves garlic, crushed
- 2 bell peppers (red or green), thinly sliced
- ½ onion (sweet or red), thinly sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ¾ cup raw cashews, soaked in water for 30 minutes
- ¼ cup chicken broth (or milk or water)
- 2 teaspoon lemon juice
- Tomatoes, seeded and diced
- Parsley, finely chopped
How to Make This Recipe
Here’s how you can make this flavorful and healthy Cajun Chicken Zucchini Noodles dish:
- Soak the Cashews: 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.)
- Make the Cashew Cream 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.)
- Spiralize the Zucchini: 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.)
- Prepare the Chicken: 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.
- Season the Chicken: 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.
- Sauté the Vegetables: 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.
- Add Garlic: Stir in the crushed garlic and sauté for another minute until fragrant. (Tip: Don’t overcook the garlic, as it can become bitter.)
- Cook the Chicken: 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).
- Combine Everything: 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.)
- Serve and Enjoy: Divide the Cajun chicken zoodles into bowls or plates. Top with diced tomatoes and fresh parsley if desired. Enjoy your delicious and healthy meal!
Serving & Storing Suggestions
Add zing to your Cajun Chicken Zucchini Noodles experience with these serving and storing suggestions to make the most of this delicious and healthy dish!
Side Dishes
- Simple Salad: A simple green salad with a vinaigrette dressing offers a refreshing counterpoint to the rich flavors of the dish.
- Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts add extra nutrients and a contrasting texture.
- Cornbread: A slightly sweet cornbread would pair well with the savory and spicy flavors of the Cajun chicken.
- Fruit Salad: A tropical fruit salad with mango, pineapple, and papaya could offer a sweet and refreshing contrast to the savory meal.
- Garlic Bread: If you’re not strictly low-carb, a slice of garlic bread would be perfect for sopping up the extra sauce.
- Collard Greens: For a more traditional Southern pairing, consider a side of cooked collard greens or another leafy green vegetable.
Storing Suggestions
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce seems too thick.
- Freezing (Not Recommended): Zucchini noodles don’t freeze well as they become watery when thawed. The texture of the cashew sauce may also change upon freezing and thawing. It’s best to enjoy this dish fresh or within a few days of refrigerating.
Additional Tips
- Make-Ahead: You can prepare the cashew sauce and spiralize the zucchini ahead of time. Store them separately in the refrigerator until you’re ready to cook.
- Meal Prep: This dish makes for excellent meal prep. Divide the cooked zoodles and chicken into individual containers and store them in the refrigerator for a quick and easy lunch or dinner throughout the week.
- Variations: Feel free to experiment with different vegetables or proteins. Shrimp, sausage, or tofu would all be delicious in this recipe.
A simple yet satisfying recipe that brings the Louisiana cuisine flavors to your table with a healthy twist. These Cajun Chicken Zucchini Noodles are a perfect example of how delicious and nutritious can go hand-in-hand.
Cajun Chicken Zucchini Noodles
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
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.