Skillet Turmeric Chicken with Zucchini Noodles
Quick-cooking chicken breast seasoned with mild turmeric, served over tender sautéed zucchini noodles for a healthy and vibrant meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $2.52/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Keto
- Low-Carb
- Low-Sugar
- High-Protein
- Paleo
Tags
- sauté
- stir-fry
- quick
- healthy
- savory
- fresh
Ingredients
- 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 pinch salt
- 2 zucchinis (spiralized into noodles or thinly sliced)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Pat chicken pieces dry with paper towels. In a bowl, toss the chicken with 1/2 tablespoon of olive oil, 1 teaspoon of ground turmeric, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1 pinch of salt.
- Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- Add the spiralized zucchini noodles to the same skillet (no need to add more oil). Sauté for 3-5 minutes, or until tender-crisp. You may add a tiny pinch of salt if desired, but sparingly.
- Return the chicken to the skillet with the zucchini noodles and toss gently to combine. Cook for another 1-2 minutes to heat through.
- Divide between two plates and garnish with fresh cilantro, if using. Serve immediately.
Notes
Ensure zucchini noodles are not overcooked; they should remain slightly crisp. If you don't have a spiralizer, you can use a vegetable peeler to create wider ribbons.
Nutrition (per serving)
- Calories: 297
- Protein: 40.1 g
- Carbohydrates: 8.6 g
- Fat: 11.7 g
- Fiber: 2.7 g
- Sodium: 162 mg
- Saturated Fat: 1.8 g
- Sugar: 4.8 g
- Cholesterol: 120 mg