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Chicken Zucchini Spaghetti

Make this delicious and healthy spin on spaghetti in only 30 minutes!

Serves 4
Prep Time 15 mins
Cook Time 15 mins


  • 3 cups pico de gallo
  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 2 tsp cumin
  • 2 medium zucchini
  • salt and pepper, to taste
  • queso fresco, to garnish
  • cilantro, to garnish


  1. In a sauté pan, heat the olive oil over medium-high heat. For 8–10 minutes, or until the chicken is thoroughly cooked, combine the cumin with the diced chicken.
  2. Spiralize the zucchini while the chicken is cooking. To prevent lengthy parts, trim the zucchini noodles using kitchen scissors.
  3. When the chicken is done, add the pico de gallo salsa to the pan. Stir for one minute to warm it through, then remove from the heat.
  4. Toss the zucchini noodles with the chicken and pico de gallo in the pan.
  5. Plate the Mexican chicken zucchini noodles, garnish with cilantro, and serve.
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