Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top.