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Jamaican Jerk Chicken with Zucchini Noodles
Jamaican Jerk Chicken with Zucchini Noodles

Jamaican Jerk Chicken with Zucchini Noodles
A flavorful Jamaican-inspired dish with a low-carb twist.
Jamaican Jerk Chicken with Zucchini Noodles
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 200
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lime
  • 1
    tbsp
     jerk seasoning
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 100
    ml
     coconut milk
Preparation Time: 40 minutes
Jamaican Jerk Chicken with Zucchini Noodles
Instructions:
  1. Slice the chicken breast into strips and marinate with jerk seasoning and lime juice for at least 15 minutes.
  2. Spiralize the zucchini to create noodles and set aside.
  3. Heat olive oil in a pan over medium heat. Add minced garlic and sliced onion, sauté until fragrant.
  4. Add marinated chicken strips to the pan and cook until browned and cooked through.
  5. Add sliced red bell pepper and coconut milk to the pan, simmer for 5 minutes.
  6. Toss in zucchini noodles and cook for an additional 2-3 minutes until just tender.
  7. Serve hot, garnished with lime wedges.
Nutrition Per Serving 697 g Per 100g
Energy 700 kcal 100 kcal
Protein 40 g 5.7 g
Fibre 6 g 0.9 g
Salt 1 g 0.1 g
Sugar 8 g 1.1 g
Carbohydrates 20 g 2.9 g
Fat 50 g 7.2 g
  • 200
    g
     chicken breast
  • 200
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lime
  • 1
    tbsp
     jerk seasoning
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 100
    ml
     coconut milk
1
Servings
0

Slice the chicken breast into strips and marinate with jerk seasoning and lime juice for at least 15 minutes.

Spiralize the zucchini to create noodles and set aside.

Heat olive oil in a pan over medium heat. Add minced garlic and sliced onion, sauté until fragrant.

Add marinated chicken strips to the pan and cook until browned and cooked through.

Add sliced red bell pepper and coconut milk to the pan, simmer for 5 minutes.

Toss in zucchini noodles and cook for an additional 2-3 minutes until just tender.

Serve hot, garnished with lime wedges.

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