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Zucchini noodles, affectionately known as "zoodles," have gained popularity in recent years as a healthy alternative to traditional pasta. One of the main reasons for this surge in popularity is their impressive nutritional profile. Zucchini is low in calories and carbohydrates while being rich in essential vitamins and minerals. A single cup of zucchini contains approximately 19 calories, 3 grams of carbohydrates, and is an excellent source of Vitamin C, Vitamin A, and potassium. This makes zoodles an ideal base for a variety of dishes, particularly for those following low-carb, gluten-free, or paleo diets.

Taco Chicken Zoodle Bowls

Discover the deliciousness of Taco Chicken Zoodle Bowls, a vibrant dish that merges the flavors of Mexican cuisine with the health benefits of zucchini noodles. Packed with protein-rich chicken and a colorful mix of vegetables, this meal is perfect for lunches or dinners that satisfy both your taste buds and nutritional needs. Easy to prepare and customizable with various toppings, it's a guilt-free dish that you’ll love to make time and time again!
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Ingredients
  

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

2 medium zucchinis, spiralized into zoodles (zucchini noodles)

1 bell pepper (any color), diced

1 small red onion, diced

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1 cup cherry tomatoes, halved

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

1 cup corn (can use fresh, frozen, or canned)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper, to taste

Optional toppings: shredded cheese, sour cream, jalapeños for extra heat

Instructions
 

Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and sprinkle with taco seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Remove the skillet from heat and transfer the chicken to a plate; set aside.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the diced red onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the onions become translucent and the peppers are tender but still crisp.

      Combine Ingredients: Return the cooked chicken to the skillet. Add in the halved cherry tomatoes, rinsed black beans, and corn. Stir to combine all ingredients and heat through for an additional 2-3 minutes. Season the mixture with salt, pepper, and the lime juice, adjusting to taste.

        Prepare the Zoodles: In a separate pan, add the spiralized zucchini (zoodles). Cook over medium heat for 1-2 minutes until just slightly softened. Alternatively, for extra crunch, they can be served raw.

          Assemble the Bowls: Create a base of zoodles in individual serving bowls. Generously top with the chicken and vegetable mixture. Garnish each bowl with diced avocado and sprinkle with chopped cilantro. Add any optional toppings such as shredded cheese or sliced jalapeños for extra flavor.

            Serve and Enjoy: If desired, drizzle with additional lime juice for brightness. Toss everything gently to coat and dig into your delicious and healthy Taco Chicken Zoodle Bowls!

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

                Presentation Tips: Serve the bowls garnished with extra cilantro and lime wedges for a fresh touch. Consider using colorful bowls to enhance the visual appeal of the dish.