Chicken Fajita Zoodle Bowl Recipe

If you love fajitas and zoodles, then this recipe is sure to be your new favourite. It’s so colourful and almost as good as eating your favourite Mexican dish!

Zoodles are ‘noodles’ made by spiralising zucchini! They can be a fantastic way to eat more vegetables, and a great replacement if you don’t really eat a lot of pasta. For anyone who has tried my zoodles with rocket and basil pesto, I think you’re going to like this one. 

Chicken Fajita Zoodle Bowl Recipe

Prep time: 10 mins + 30 mins marinating time

Cook time: 20 mins

Total time: 30 min + 30 mins marinating time
Serves: 2
Dietary preferences: Gluten-free, Nut-free

Ingredients:

• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 garlic clove, crushed
• 2 tbsp lemon juice
• ½ tsp lemon zest
• 1 small brown onion, thinly sliced
• 1 medium red capsicum, sliced
• 1 medium green capsicum, sliced
• 250g chicken breast, thinly sliced into strips
• 2 medium zucchinis, spiralised on medium setting
• sea salt and ground black pepper, to taste
• 1 tbsp fresh coriander, roughly chopped
• 200g tinned black beans, drained and rinsed
• ½ avocado, sliced
• low-fat, plain yoghurt, to taste
• lime wedges, to serve

Method:
1. To make the marinade, whisk 1 tablespoon olive oil, cumin, chilli powder, paprika, cayenne pepper (if using), garlic, lemon juice, lemon zest together in a small bowl. Pour the marinade into a large, shallow baking dish.

2. Place the chicken in the dish and turn to coat. Ensure that all of the chicken is coated. Cover with plastic film and place in the refrigerator for 30 minutes to marinate.

3. Heat the remaining oil in a large non-stick fry pan over medium-high heat. Add the onion, red and green capsicum and cook for 7-10 minutes or until the onion is softened and the capsicum is tender-crisp, stirring occasionally. Transfer to a plate and cover with aluminium foil to keep warm.

4. Reheat the fry pan over medium-high heat. Cook the chicken for 6-8 minutes or until lightly browned and cooked through, stirring occasionally. Add the onion and capsicum, zoodles, black beans and coriander to the pan and toss gently to combine. Cook for a further 2-3 minutes or until the zoodles have softened. Season with salt and pepper, if desired.

5. To serve, place the chicken fajita zoodles in two serving bowls. Top with sliced avocado and yoghurt. Serve with lime wedges on the side. Enjoy!