So…this might be my new favorite recipe and it’s definitely being added to the weekly rotation. I’m slowly getting into a regular routine cooking wise, although still have a strong dislike for leftovers. I should probably see a therapist about that. I literally see leftovers in my fridge and want to throw it out, very few recipes like pelau make it past this limitation. This recipe is super delicious and worthy of leftover status. Also, cumin and chili powder might be my other favorite marinade combo next to garlic salt and tajin. Be prepared for some hefty sneezing while you whip this up. One more also: shoutout to Sprouts, my new favorite natural and organic grocery! My grocery bills have literally been halved and I’m still eating well. Hashtag score.
Base recipe is here, my mods for 2-3 servings are below. Slight twist: I marinated the chicken for about 30 mins in Trinidad green seasoning which is the holy grail of Caribbean cooking. I recently found shadow beni or culantro at a local asian market. So now I run in every other week, scoop all of it up (the owner has gotten used to it) and blend it with garlic, parsley, thyme and about 1/2 cup white distilled vinegar. DELICIOUS!
- 2 small chicken breasts
- 2-3 medium sized zucchini
- 1 small jalapeno
- 1 lime
- 1/2 cup cilantro
- Olive oil or avocado oil spray
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tbsp garlic powder
- 1/4 cup chicken stock
- Slice chicken breasts into small pieces, marinate with garlic salt and/or green seasoning for about 30 minutes.
- Prep zoodles – you can use a potato peeler to slice it thinly, or use this spiralizer. I like the spiralizer bc it’s super simple and easy to clean up.
- Dice up jalapenos and squeeze lime juice. I like to get these ready in small prep bowls so it’s easy to add when cooking.
- Heat oil in skillet, add chicken, cumin and chili powder and cook on medium heat. Cook until chicken is browned (about 5-7 mins). Your kitchen will smell amazing! Once cooked, transfer chicken to bowl.
- Add chicken stock to skillet, scrape up the brown bits. Add zoodles and cook for about 3 minutes. I don’t like my zoodles to be mushy so I watch it carefully.
- Add back the chicken, lime juice and cilantro and let it simmer for about 2 minutes.
- Serve it up with a flourish!