Enchilada Chicken & Zoodles

20 min

4 servings

Ingredients

  • 2 tsp oil
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 pkg Enchilada Seasoning, divided
  • 1 cup low-sodium broth, your choice
  • 1⁄2 can (14 oz/398 ml) crushed tomatoes
  • 2 medium zucchinis
  • 1⁄4 cup crumbled feta cheese, optional

Preparation

  1. In Wok, heat oil over medium-high heat. Add chicken; cook until lightly browned, about 3 min per side.
  2. Meanwhile, reserve 1 tbsp seasoning and set aside. In a bowl, whisk together remaining seasoning, broth, and crushed tomatoes. Add to wok once chicken has browned.
  3. Reduce heat; stir to coat. Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
  4. Meanwhile, using 4-in-1 Mandoline fitted with 6 mm julienne plate, julienne zucchinis into long thin strips to make zoodles (you should have about 6 cups). Place in Multipurpose Steamer; sprinkle with reserved 1 tbsp seasoning. Cover; microwave on high 2 min. Toss (with lid on) and microwave an additional 2 min.
  5. Divide zoodles and chicken on plates, spoon sauce on top and finish with cheese, if desired.

Nutritional Information

Per serving: Calories 240, Fat 8 g (Saturated 1.5 g, 0 0 g), Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 17 g (Fiber 3 g, Sugars 5 g), Protein 28 g.

Tips

To save time, find pre-spiralized zucchini in the product section of many grocery stores. It can often be found near the packaged salad mixes.

Use Epicure Nourish Broth or Vegetable Broth for a great low-sodium broth option!

Perfectly Balance Your Plate

Serve with 1 small wholegrain bun and 1⁄4 avocado, sliced.