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There's something undeniably special about a dish that combines comforting flavors with a healthy twist, and my Spicy Southwest Chicken Zoodle Skillet does just that. The journey into the world of zoodles—zucchini noodles—began for me on a sunlit summer afternoon. With the warmth of the sun streaming through my kitchen window, I was eager to create a meal that was both light and satisfying. As I spiralized my first zucchini, an exhilarating wave of anticipation washed over me; I was about to transform my approach to pasta forever.

Spicy Southwest Chicken Zoodle Skillet

Discover the vibrant flavors of the Spicy Southwest Chicken Zoodle Skillet, a delicious twist on comfort food! This one-pan dish combines spiralized zucchini noodles with juicy chicken, colorful veggies, and a blend of spices for a meal that’s both hearty and healthy. Enjoy the balance of nutrition and taste with every bite, making it perfect for busy nights or meal prep. Elevate your dining experience by adding fresh cilantro and creamy avocado for the ultimate finish.
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

1 medium red bell pepper, diced

1 medium yellow onion, diced

3 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust according to your spice preference)

Salt and black pepper to taste

Juice of 1 lime (about 2 tablespoons)

Fresh cilantro, chopped, for garnish

Avocado slices, for serving (optional)

Instructions
 

Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, along with a sprinkle of salt, black pepper, cumin, smoked paprika, chili powder, and cayenne pepper. Sauté the chicken for 7-10 minutes, stirring occasionally, until it is thoroughly cooked and lightly browned. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté the Vegetables: In the same skillet, pour in the remaining tablespoon of olive oil. Add the diced yellow onion and red bell pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are softened. Incorporate the minced garlic and sauté for an additional minute, until aromatic.

      Add Beans and Corn: Stir in the drained black beans and corn, mixing them well with the sautéed onions and peppers. Continue to cook for an additional 2-3 minutes, allowing the mixture to heat through and the flavors to meld.

        Combine Ingredients: Return the cooked chicken to the skillet, then add the spiralized zoodles and squeeze in the lime juice. Gently toss all the ingredients together until well combined. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the zoodles are just tender but still have a slight crunch.

          Garnish and Serve: Remove the skillet from heat and garnish the dish generously with chopped cilantro. Serve the zoodle skillet hot, alongside avocado slices if desired for an extra creamy element.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: For an appealing presentation, serve the zoodle skillet in deep bowls. Drizzle with extra lime juice and scatter additional cilantro on top for a fresh look. Consider adding a sprinkle of feta cheese or a dollop of Greek yogurt for a creamy contrast if desired.