Ingredients
1 lb (450g) boneless skinless chicken breast
3 medium zucchinis, spiralized
1 cup enchilada sauce (passata or tomato-free for keto)
1 cup shredded cheese (Monterey Jack or mozzarella)
1 tsp ground cumin
1 tsp chili powder
1/2 cup diced onion
2 cloves garlic (minced)
1/2 cup chopped cilantro (for garnish)
1/2 tsp smoked paprika
1 tbsp olive oil
Salt to taste
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, sauté onion and garlic until fragrant
Add chicken breast, season with cumin, chili powder, smoked paprika, salt, and pepper
Cook chicken until fully done (15-18 minutes)
Add spiralized zucchini to the skillet, stir to coat with sauce and seasoning
Pour enchilada sauce over the mixture, stir to combine
Top with shredded cheese, cover, and cook 5 minutes until bubbly
Transfer to bowls, garnish with cilantro and a drizzle of additional enchilada sauce
Serve immediately
Notes
Use a mandoline or spiralizer for zucchini noodles
Substitute 1/2 cup coconut milk (unsweetened) into sauce for creamier texture
Store in an airtight container (up to 3 days) or freeze assembled bowls (2 months)
Spiralized zucchini can be prepped ahead of time
Top with avocado or diced tomatoes for extra freshness
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-carb, Gluten-free, High-protein, Keto-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg