Enchilada Chicken & Zoodles

20 min
4 servings
$2.64/serving

Perfectly Balance Your Plate

Serve with 1 small wholegrain bun and ¹⁄₄ avocado, sliced.

Ingredients

2 tsp oil

1 lb (450 g) boneless, skinless chicken thighs

1 pkgEnchilada Seasoning (Pack of 3) , divided

1 cup low-sodium broth, your choice

¹⁄₂ can (14 oz/398 ml) crushed tomatoes

2 medium zucchinis

¹⁄₄ cup crumbled feta cheese, optional

Preparation

In Wok, heat oil over medium-high heat. Add chicken; cook until lightly browned, about 3 min per side.
Meanwhile, reserve 1 tbsp seasoning and set aside. In a bowl, whisk together remaining seasoning, broth, and crushed tomatoes. Add to wok once chicken has browned.
Reduce heat; stir to coat. Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
Meanwhile, using 4-in-1 Mandoline fitted with 6 mm julienne plate, julienne zucchinis into long thin strips to make zoodles (you should have about 6 cups). Place in Multipurpose Steamer; sprinkle with reserved 1 tbsp seasoning. Cover; microwave on high 2 min. Toss (with lid on) and microwave an additional 2 min.
Divide zoodles and chicken on plates, spoon sauce on top and finish with cheese, if desired.

Nutritional Information

Per serving: Calories 240, Fat 8 g (Saturated 1.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 17 g (Fibre 3 g, Sugars 5 g), Protein 28 g.